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Italian Recipes
Marry Me Chicken

Marry Me Chicken

with Sun-Dried Tomato Cream Sauce, Peas and Mashed Potato

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Allergens:
Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Skin-On British Chicken Breasts**

2 unit(s)

Garlic Clove**

1 bunch(es)

Flat Leaf Parsley**

75 grams

Creme Fraiche**

(Contains: Milk)

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese**

(Contains: Milk, Egg)

120 grams

Peas**

Not included in your delivery

1 tbsp

Plain Flour

1 tsp

Sugar

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2525 kJ
Energy (kcal)603 kcal
Fat22.1 g
of which saturates10.9 g
Carbohydrate61.9 g
of which sugars9.9 g
Dietary Fibre8.5 g
Protein43.5 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Grater
•Large Frying Pan
•Baking Tray
•Potato Masher

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 

2

Meanwhile, add the chicken breast to a bowl, sprinkle over the flour (see pantry for amount), season with salt and pepper and toss to coat.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.

Meanwhile, peel and grate the garlic (or use a garlic press).

3

Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While the chicken roasts, roughly chop the parsley (stalks and all).

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

4

When the chicken has 10 mins roasting time remaining, give the pan a quick wipe and return to a medium heat with a drizzle of oil. Once hot, stir in the garlic and fry until fragrant, 1 min.

Add the creme fraiche, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts) to the garlic. Stir together and simmer until thickened, 3-4 mins.

5

When the chicken has 2 mins remaining, add the peas to the same roasting tray, drizzle with oil and season with salt and pepper, then return to the oven to heat through, 1-2 mins.

When the sauce has thickened, stir in half the fresh parsley and the hard Italian style cheese until melted. Season with salt and pepper. Add a splash of water if it's a little too thick.

Cut the chicken widthways into 2cm slices.

6

Share the sliced chicken between your plates. Serve the mash and peas alongside. Spoon the marry me sauce over the chicken and mash and sprinkle over the remaining parsley to finish.

Enjoy!

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