Legend has it… who ever you serve this recipe to will immediately want to marry you! Just in time for Valentines Day perhaps? Regardless, its an easy delicious meal!
There are quite a few versions of this recipe floating around the internet, but here is our version. It’s made with our grass fed Heritage Butter and Milk (of course!) sundried tomatoes, and simple herbs. Its great served on its own, with pasta, or my favourite, with creamy mashed potatoes and a side veggie (try asparagus!)!
Make it for your love, or add it to your meal rotation. It comes together quick enough for any day of the week!
Boneless skinless chicken thighs
All purpose Flour (for dredging chicken)
Donia Farms Unsalted Butter
Cloves minced garlic
Donia Farms Milk (3.25% or 2% work fine)
Grated Parmesan cheese
Sundried tomatoes, chopped
Chilli flakes, more to taste
Add 1/2 cup of flour to a plate and set aside. Season both sides of the chicken thighs with salt and pepper, then dredge in the flour. Set chicken aside.
In a large skillet, add the olive oil and butter on medium heat. Cook the chicken, approximately 5 minutes on each side, or until cooked through to 165 degrees.
Remove chicken from the pan. To the pan you cooked the chicken add in garlic and the onion. If you do not have enough remaining butter/oil, add in an additional tablespoon of butter. Cook until onions are soft and garlic fragrant.
Add the chicken stock and deglaze the pan. (I use a wooden spoon to get any of the bits stuck to the bottom of the pan!) Then reduce heat to low.
In a small bowl, add in 3 Tbsp of flour and 1/4 cup of milk. Whisk until it is well combined and then add it into the soup mixture with the remaining 3/4 cups of milk.
Add in parmesan, sun dried tomatoes, chilli flakes, oregano and thyme. Season with salt and pepper generously, to your desired taste.
Add the chicken back into the pan and allow it to simmer until thickened.
Garnish with fresh basil and enjoy!