The Original Marry Me Chicken Recipe, Southern Collard Valley Cooks
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3 ماه پیش
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Marry Me Chicken RecipeDO YOU
Marry Me Chicken Recipe
DO YOU REMEMBER that good old southern cooking?
When I was growing up, my granny was my favorite cook. My mama was also a fantastic cook, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. I have made it easy for you to learn how to cook like my granny and mama did with cooking tutorials for every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh, and no difficult-to-find or crazy ingredients! Just simple ingredients and delicious food. I am a Southern girl born and raised in Collard Valley in Polk County, Georgia. We went to church on Sunday, school during the week, and the grocery store on Friday, and that was our life: no vacations, no camping, just plain old southern country people.
If you learn to cook like my mama and granny, you will become one of the best Southern cooks. Thank you so much for being a part of this dream of mine.
NOW FOR THIS FAMILY RECIPE:
MARRY ME CHICKEN (Future Cookbook Recipe)
3 TBSP. EXTRA-VIRGIN OLIVE OIL, DIVIDED
4 (8-OZ.) BONELESS, SKINLESS CHICKEN BREASTS
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
2 CLOVES GARLIC, FINELY CHOPPED
1 TBSP. FRESH THYME LEAVES
1 TSP. CRUSHED RED PEPPER FLAKES
3/4 C. CHICKEN BROTH
1/2 C. CHOPPED SUN-DRIED TOMATOES
1/2 C. HEAVY CREAM
1/4 C. FINELY GRATED PARMESAN
TORN FRESH BASIL, FOR SERVING
Preheat oven to 375°. In a large ovenproof skillet over medium-high heat, heat 1 TBSP OIL. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
In same skillet over medium heat, heat remaining 2 tablespoons oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan, season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
Transfer skillet to oven. Bake chicken until cooked through and juices run clear when chicken is pierced with a knife, 10 to 12 minutes.
Arrange chicken on a platter. Spoon sauce over. Top with basil.
We have 4 large print cookbooks for sale! Purchase Collard Valley Cooks Cookbooks through our website: https://www.collardvalleycooks.com/co....
We have over 700 Printable recipes on our website. Use the search bar on the home page to find any recipe. You can print it or save the PDF to print later.
To use our website search bar, go to the top of the home page here: https://www.collardvalleycooks.com/
Shop our Kitchen Best Sellers: https://www.collardvalleycooks.com/to....
Swaggerty Sausage Sponsor: https://www.swaggertys.com/
#collardvalleycooks, #collardvalleycooksrecipes, #southerncooking, #comfortfood #southernliving
DO YOU REMEMBER that good old southern cooking?
When I was growing up, my granny was my favorite cook. My mama was also a fantastic cook, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. I have made it easy for you to learn how to cook like my granny and mama did with cooking tutorials for every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh, and no difficult-to-find or crazy ingredients! Just simple ingredients and delicious food. I am a Southern girl born and raised in Collard Valley in Polk County, Georgia. We went to church on Sunday, school during the week, and the grocery store on Friday, and that was our life: no vacations, no camping, just plain old southern country people.
If you learn to cook like my mama and granny, you will become one of the best Southern cooks. Thank you so much for being a part of this dream of mine.
NOW FOR THIS FAMILY RECIPE:
MARRY ME CHICKEN (Future Cookbook Recipe)
3 TBSP. EXTRA-VIRGIN OLIVE OIL, DIVIDED
4 (8-OZ.) BONELESS, SKINLESS CHICKEN BREASTS
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
2 CLOVES GARLIC, FINELY CHOPPED
1 TBSP. FRESH THYME LEAVES
1 TSP. CRUSHED RED PEPPER FLAKES
3/4 C. CHICKEN BROTH
1/2 C. CHOPPED SUN-DRIED TOMATOES
1/2 C. HEAVY CREAM
1/4 C. FINELY GRATED PARMESAN
TORN FRESH BASIL, FOR SERVING
Preheat oven to 375°. In a large ovenproof skillet over medium-high heat, heat 1 TBSP OIL. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
In same skillet over medium heat, heat remaining 2 tablespoons oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan, season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
Transfer skillet to oven. Bake chicken until cooked through and juices run clear when chicken is pierced with a knife, 10 to 12 minutes.
Arrange chicken on a platter. Spoon sauce over. Top with basil.
We have 4 large print cookbooks for sale! Purchase Collard Valley Cooks Cookbooks through our website: https://www.collardvalleycooks.com/co....
We have over 700 Printable recipes on our website. Use the search bar on the home page to find any recipe. You can print it or save the PDF to print later.
To use our website search bar, go to the top of the home page here: https://www.collardvalleycooks.com/
Shop our Kitchen Best Sellers: https://www.collardvalleycooks.com/to....
Swaggerty Sausage Sponsor: https://www.swaggertys.com/
#collardvalleycooks, #collardvalleycooksrecipes, #southerncooking, #comfortfood #southernliving
3 ماه پیش
در تاریخ 1403/02/09 منتشر شده
است.
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