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Introducing the kosher version of the so-called “Marry Me Chicken,” so delightful it will make your taste buds dance with joy and may even induce a marriage proposal (outcome not guaranteed). A delectable blend of tender fried chicken breasts, vibrant herbs, savory sun dried tomatoes, a blend of spices, and a slight cheesy note courtesy of nutritional yeast.
4 boneless, skinless chicken breasts
3 tablespoons all-purpose flour, such as Glicks
1 teaspoon salt
freshly ground pepper
2 tablespoons oil
2 tablespoons vegan butter
1 yellow onion, peeled and chopped
3 cloves of garlic
1 cup chicken stock, such as Manischewitz
1 cup coconut cream
1/2 cup chopped Tuscanini Sun Dried Tomatoes
1 and 1/2 tablespoons nutritional yeast
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon chili flakes
fresh basil, for garnish
Combine flour, salt, and pepper.
Dredge chicken in flour mixture so it’s fully coated.
Heat a large pan over medium-high heat. Once hot, add oil and vegan butter. Allow butter to melt and brown chicken on both sides, until it’s cooked through – making sure to leave space between chicken pieces, cooking in batches as needed. Remove chicken from the pan.
Sauté onion over medium heat until softening, add garlic to the pan and sauté for another minute or two.
Add chicken stock to the pan to deglaze it.
Pour in coconut cream, sundried tomatoes, nutritional yeast, dried basil, dried oregano, and chili flakes. Mix to combine. Bring to a simmer for about five minutes to allow mixture to thicken.
Add chicken back to the pan and simmer for another five to 10 minutes.
Garnish with basil.
Sponsored by Tuscanini
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The chicken came out really moist because of the flour coating so that’s a win!