Marry Me Chicken

2 tbsp olive oil (40 ml)

1 tsp onion powder (4 g)

1 tsp garlic powder (4 g)

3 large chicken breast, butterflied and halved

1 tbsp sun-dried tomato oil (20 ml) (the oil that the tomatoes are soaked in)

1 tbsp unsalted butter (14 g)

1 brown (yellow) onion, diced

6 garlic cloves, minced or grated

1/2 cup white wine (125 ml) (substitute with chicken stock)

3/4 cup chicken or vegetable stock (180 ml)

100 g sun-dried tomatoes

1 tbsp Dijon mustard (20 g)

300 ml thickened cream (whipping or double cream)

20 g parmesan cheese, freshly grated

3 g fresh thyme, roughly chopped

3 g fresh oregano, roughly chopped

1 tsp dried chilli flakes (2 g)

5 g fresh basil leaves, roughly picked

salt and pepper, to taste

1. Place the chicken in a bowl and season with onion powder, garlic powder, olive oil, salt and pepper.

2. In a large heavy-based pan over medium heat, add 1 tbsp (20 ml) olive oil and the chicken, searing for 3 1/2 minutes on each side until golden and just cooked through, then remove and set aside.

3. Add the sun-dried tomato oil, butter, diced onions and salt to the same pan, and sauté for 5 to 6 minutes over medium-high heat.

4. Add the garlic and cook for 1 minute while stirring regularly.

5. Deglaze the pan with the white wine or chicken stock, cooking for 1 to 2 minutes to lift any stuck flavours.

6. Add the Dijon mustard and seasoning to taste, mixing until combined.

7. Pour in the chicken stock, thickened cream, sun-dried tomatoes, parmesan cheese and dried chilli flakes, mix well, and bring to a heavy simmer.

8. Stir in the thyme and oregano, reduce the heat to low, and cook for 6 to 8 minutes or until thickened.

9. Add more parmesan cheese and the basil leaves, mix to combine, then return the seared chicken with its resting juices to the pan.

10. Season to taste, mix well, and cook for 1 minute to ensure the chicken is hot in the centre and the sauce has thickened, then remove from the heat.

11. Serve with mash, pasta, rice or vegetables of your choice, and garnish with parmesan cheese, fresh basil and cracked black pepper.