The story behind Marry Me Chicken says that if you make this for your significant other, it’s so good that a proposal is soon to follow. This is a creamy, gluten free version that is packed full of flavor. Serve over pasta (my favorite) or mashed potatoes, and let the chicken do the rest of the talking! Until the proposal, that is.
*Don’t forget we get 20% off Kettle & Fire broth with code JAYME at www.kettleandfire.com.*
INGREDIENTS
1/2 cup tapioca flour
1/2 tsp salt, more to taste
1/2 tsp black pepper, more to taste
1/2 tsp paprika
1/2 tsp garlic powder
2 Tbsp extra virgin olive oil
2 Tbsp butter (I use Kerrygold)
4 thin cut chicken breasts
2 Tbsp fresh garlic, minced
1 cup chicken broth, more to thin sauce if preferred (I use Kettle & Fire)
1/2 cup canned coconut milk (hard white part)
4 oz dairy-free cream cheese, softened (I use Kite Hill)
1 cup parmesan, grated
1/4 tsp red pepper flakes
1/2 tsp dried oregano
1/2 tsp fresh thyme
1/2 cup sun dried tomatoes, chopped
Fresh basil, for topping
HOW TO MAKE
-In a large bowl, whisk together the flour, salt, pepper, paprika, and garlic powder.
-Pat the chicken dry with a paper towel.
-Dredge each chicken breast in flour mixture then set aside.
-In a large skillet, heat olive oil and melt the butter on medium heat.
-Brown the chicken (working in batches if necessary) for 4-5 minutes on each side or until golden brown and cooked through. -Transfer to a plate, and set aside.
-Sauté the garlic for a minute, until it's fragrant.
-Add the chicken broth, and deglaze the pan by scraping any browned bits stuck to the bottom.
-Turn the heat to medium-low.
-Stir in the coconut milk, cream cheese, and parmesan to the skillet.
-Allow sauce to simmer for 3 mins, then stir in chili flakes, oregano, thyme, and sun dried tomatoes.
-Season with salt and pepper to your taste.
-Nestle the chicken back into the sauce and let simmer for 5 mins.
-If you prefer a thinner sauce, stir in more broth 1/4 cup at a time until desired consistency.
-Garnish with fresh basil and serve.