Marry Me Chicken

"I made my rendition of the viral Marry Me Chicken using an Instant Pot. This dish features a creamy sundried tomato sauce and juicy chicken breasts. The whole thing comes together in 40 minutes making it an easy weeknight supper recipe".

- Sam Linsell

Ingredients:
4 free-range skinless boneless chicken breast fillets
Salt & black pepper
Olive oil
1 Tbsp butter
2 – 3 cloves garlic finely chopped
1 Tbsp tomato paste
2 tsp flour
1/2 cup dry white wine
1 Tbsp fresh thyme leaves stripped from the stalk
¼ tsp dried chilli flakes or more if you prefer it spicier or omit
½ cup chicken stock/broth
150 grams 1/2 cup sun-dried tomatoes in oil or vinaigrette soft
3/4 cup cream
10 large basil leaves cut into fine ribbons

Method:
Season the chicken breasts on both siides with salt and black pepper.
Once heated, sauté the chicken breast (2 at a time) until golden brown on both sides. Remove and set aside on a plate.
Add the butter and garlic to the bowl and fry for about 30 seconds until fragrant. Add the tomato paste and stir to combine. Then add the flour and stir to incorporate.
As it starts to stick to the bottom, deglaze with the white wine. Scraping any bits off the bottom, allow this to reduce by about half. Add the thyme, chili flakes, sundried tomatoes, and chicken stock.
Nestle the browned chicken breasts back into the pot and sauce and closes the lid. Set to cook on HIGH for 2 minutes. Allow 5 minutes of natural release, then manually release any remaining pressure. Remove the chicken breasts with a slotted spoon. Set these aside on a clean plate.
Set the Instant pot on the Sauté setting and add the cream, and the shredded basil to the sauce. Simmer for a few minutes until it thickens a bit.
Add the chicken back into sauce, heat through and then serve.

You can serve this creamy chicken with pasta, rice, or roast potatoes. I particularly enjoyed it with air fryer roasted butter beans (you could lightly pan-fry these in olive oil too).