Sundried Tomato Chicken

 

Marry Me Chicken

3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
▢½ teaspoon salt
▢¼ teaspoon ground black pepper
▢6 tablespoons (50 grams) all-purpose flour
▢2 tablespoons (30 ml) olive oil
▢2 tablespoons (28 grams) unsalted butter
▢3 cloves garlic minced
1 chopped onion
▢1 cup (240 ml) chicken stock
▢1 cup (240 ml) heavy cream (double cream in the UK)
▢½ cup (43 grams) parmesan cheese grated
▢▢¼ teaspoon oregano
▢▢⅓ cup sundried tomatoes chopped
▢1 tablespoon fresh basil leaves

Instructions

Season chicken with salt and pepper, then dredge in flour and shake off any excess.
In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Braised Coconut Spinach & Chickpeas with Lemon

The Kitchn
Jen coon made this for my family after baby luke arrived. it was very tasty and I want to make it again.

• 2 teaspoons oil or ghee
• 1 small yellow onion
• 1/2 cup sun-dried tomatoes, chopped
• 4 large cloves garlic, peeled and minced
• 1 t ginger powder or 1 tablespoon peeled and grated fresh ginger
• Finely grated zest of 1 large lemon
• 1 dried hot red pepper, or pinch red pepper flakes (optional)
• 1 (15-ounce) can chickpeas, drained and rinsed or lentils
• 1 pound baby spinach
• 1 (13 to 14-ounce) can coconut milk
• 2 tablespoons freshly squeezed lemon juice, plus more as needed
• 1 teaspoon salt, plus more as needed

• For serving:
• Whole roasted sweet potatoes
• Fresh cilantro leaves
• Toasted unsweetened coconut

Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook until the onion is beginning to brown, about 5 minutes. Add the sun-dried tomatoes, garlic, fresh ginger, lemon zest, and red pepper, if using. Cook for 3 minutes, stirring frequently.

Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and are coated with the onion and garlic mixture.

Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been added, add the coconut milk, lemon juice, ground ginger, and salt. Bring to a simmer, then turn down the heat and cook until the chickpeas are warmed through, about 10 minutes. Taste and season with more salt and lemon juice if needed. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

Recipe Notes

Serving: This is thick enough to eat on its own with a fork, but it's also saucy enough to serve over pasta, rice, quinoa, or another grain.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Freeze in individual portions for up to 3 months. Allow it to thaw overnight in the fridge and then reheat gently over low heat on the stove.