RECIPE

Marry Me Chicken

Name: Marry Me Chicken
Cook time: 20 mins
Total time: 20 min
Yield: 6
Ingredients: 1 packet Royco® Chicken A La King Dry Cook-In Sauce (38g); 6 skinless deboned chicken breasts; 30ml (2 Tbsp) vegetable oil; 3 cloves garlic, peeled and crushed; 250ml (1 cup) water; 250ml (1 cup) milk; 180ml (¾ cup) cream; 10ml (2 tsp) dried mixed herbs; 80ml (⅓ cup) finely grated Parmesan or pecorino cheese; 125ml (½ cup) sundried tomatoes, drained and roughly chopped; 1 x 100g pack baby spinach leaves; fresh lemon juice; black pepper, to taste

Cooking time

20 mins

Preparation time

10 mins

Serves

A dreamy, creamy dinner dish that’s so good everyone will say "I do" to seconds. To add even more flavour, use chicken stock and a dash of dry wine in place of the water.

1 packet Royco® Chicken A La King Dry Cook-In Sauce (38g)
6 skinless deboned chicken breasts
30ml (2 Tbsp) vegetable oil
3 cloves garlic, peeled and crushed
250ml (1 cup) water
250ml (1 cup) milk
180ml (¾ cup) cream
10ml (2 tsp) dried mixed herbs
80ml (⅓ cup) finely grated Parmesan or pecorino cheese
125ml (½ cup) sundried tomatoes, drained and roughly chopped
1 x 100g pack baby spinach leaves
fresh lemon juice
black pepper, to taste

Products used

Chicken A La King Dry Cook-In Sauce

View Product

Vegetarian

Replace the chicken in this recipe with drained tinned butter beans or chickpeas.

Family Friendly

With its mild, creamy flavours, this is a great dish for kids. If you know they won’t eat the spinach, you can use frozen peas instead.

1.
Empty the sachet of Royco® Chicken A La King Dry Cook-In Sauce onto a plate. Lightly dust both sides of the chicken breasts with the powder (don’t throw away the rest – you’ll use it later).
2.
Heat the oil in a big frying pan over a medium heat. Fry the chicken on both sides (about 2½ minutes per side) until golden brown, but not quite cooked through. Remove from the pan and set aside on another plate.
3.
Turn the heat down, add the garlic to the pan, and cook gently for 30 seconds. Now pour in the water, and stir well to loosen any golden sediment on the bottom of the pan.
4.
In a separate small jug, whisk together the milk, cream, mixed herbs, and all the remaining Royco powder. Pour into the pan and, stirring constantly, bring to a gentle boil.
5.
Let the sauce bubble over a low heat for about five minutes, or until it has reduced and thickened.
6.
Stir in the Parmesan cheese and sundried tomatoes, then return the chicken breasts to the pan, along with any juices that have collected on the plate.
7
Now add the baby spinach leaves, cover the pan, and cook gently for a few more minutes, until the chicken is cooked through, and the spinach leaves have wilted but are still a nice bright green.
8
Season with a generous squeeze of fresh lemon juice and black pepper to taste, and serve hot with mash, rice or pasta.