Welcome to Week 54 of Mmm Mondays, where we turn Monday woes into Monday whoas!
Last week had 9 delectable posts with a return, a quickie, and the real thing. We also rang in the new year, rose a glass, and asked how many times. You can see all those Mmm’s and more here.
Last week I said Mmm Mondays would have a change, but I got ahead of myself. It’ll happen next week! So, if you have a product, a business or an image that fits the Mmm theme, let me (MrsK) know. I’ll be happy to highlight you!
Mmm Mondays is a weekly meme designed to make you say Mmm. Opening on Friday and closing Tuesday, you have four days to share anything that makes you lick your lips (within the rules and guidelines anyway…). Past ideas have seen sex, food and flirty fun.
If this is your first time making us say Mmm, please take a second to read the rules and grab a badge, then add your post below using the linky tool. Don’t forget to use #mmmMondays on social media so others can find your posts!
No blog? No worries! Mmm Mondays accepts content from all platforms and will publish guest posts too! Let MrsK know you want to play along by emailing at lifeofakinkywife@gmail.com, with a note via twitter, or using the on-site submission form. I’ll add your Mmm’s asap!
While you’re here, stay a while and read one or more posts. Please, like or comment if they make you say Mmm too and I encourage sharing. For any posts you may miss, watch for them on Mondays when I highlight them via Twitter.
Don’t forget to follow Mmm Mondays, so you never miss a post!
What makes you say Mmm?
Header image for Week 54 courtesy of Shutterstock
You can find more to make you say mmm at the bottom of this post.
Jump to Recipe
Week 54 Recipe
Marry Me Chicken
This dish should really be called “fuck me” chicken, because that’s what you’ll say when you try it, it’s that good!
Marry Me Chicken
Ingredients
- 2 large chicken breasts (or 4 small) boneless (skinless if desired)
- 1/2 tsp salt
- 1/4 tsp pepper freshly ground
- 6 tbsp flour all purpose
- 2 tbsp light tasting oil olive, avocado, or sunflower
- 2 tbsp butter or ghee
- 3 cloves garlic minced
- 1 cup chicken stock
- 1 cup heavy (double) cream (light/single cream will not thicken sauce)
- 1/2 cup parmesan cheese freshly grated
- 1 tsp red pepper flakes
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/3 cup sun-dried tomatoes chopped
- 1 tbsp basil leaves fresh
Instructions
- Rinse chicken and pat dry. If using 2 large breast, cut in half horizontally.
- Flatten breasts using tenderizer, thinning each to approximately 2.5 cm (1 inch)
- Season breasts with salt and pepper as desired.
- coat in flour, shaking off excess
- Place skillet over medium heat, adding oil and butter. Once butter melts, coat pan evenly.
- Brown chicken for 4-5 minutes on either side (in batches if all breasts don't fit nicely in pan), until golden brown and cooked through.
- Transfer to plate, covering to keep warm, and set aside
- Add garlic to pan and saute. Add chicken stock, and simmer, scraping sides of pan to incorporate all the browning from the chicken. (deglazing)
- Reduce heat to med-low, add cream and cheese. Allow to come to a simmer, stiring occasionally.
- Add pepper flakes, thyme and oregano to pan, stirring thouroughly, then add tomatoes.
- Add salt and pepper to taste, then add chicken breasts back to pan, allowing sauce to thicken to desired thickness.
- Garnish with Basil and serve over starch of choice.
- Enjoy!
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