Really delicious- I used light coconut milk and it still tastes great.
Delicious and tastes indulgent!! I’ll add a bit more gochujang next time.
like others have made a couple
of other “marry me chicken” recipes and this one was byyyy far my fave!! couldn’t fault it kids and husband all ate it. you won’t regret it!!
I don’t know what the normal version of this meal is but Marion’s recipe is excellent. Super easy to cook (<40min easily). We’ve made it 4 times in the last three weeks.
I love to watch Marion’s cooking programs. She brings a professional al as well as a.personal approach to preparation of meals. Her explanation of ingredients which may be very foreign to most Westerners ignites a passion in the culinary arts!
This was so tasty, I chopped up the chicken into bite sized pieces after cooking it & had it over pasta. I also used 2 tablespoons of the oil from the sundried tomato jar to cook the chicken in with the butter. Will def make again.
I made the regular Marry Me Chicken and then I made yours, my husband and I liked the flavour of both equally, but your sauce was so much lighter to eat and I really enjoyed it. I also loved the flavour of the Gochuchang, so delicious! Thank you for sharing your version with us.
The chicken breast turned out so tender. The sauce is so perfect!
I served it with jasmine rice.
I will be making this again!
I found Marion’s Kitchen when looking for a Szechuan Chilli Prawn recipe! It was absolutely delicious and I’ve been trying more recipes ever since!!! A win every time!
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2 small chicken breast fillets
½ cup plain (all-purpose) flour
2 tbsp vegetable oil
50g (about 2 tbsp) unsalted butter
3 garlic cloves, finely chopped
1½ tbsp gochujang
½ tsp dried oregano
100g (3.5 oz) drained sun-dried tomatoes, roughly chopped
1 cup chicken stock
200ml (7 fl oz) coconut cream
Parmesan, to serve
1 tsp chilli powder (or to taste), to serve
Fresh basil leaves, to serve
Butterfly the chicken breasts in half lengthways, then cut to form 4 cutlets. Cover them with baking (parchment) paper and lightly pound them with a rolling pin or pestle until they are an even thickness of about 0.5–1cm (about ⅜ inch).
Place the flour into a shallow bowl or tray. Coat the cutlets in the flour, shaking off the excess. Place on a tray or large plate.
Heat a large saute pan over medium-high heat. Add the oil and butter. As soon as the butter starts to foam, add the chicken cutlets and cook for 2–3 minutes each side or until golden. Be careful not to let the butter burn (turn the heat down to medium, if necessary). Transfer the chicken to a plate.
Reduce the heat to low and in the same pan that you cooked the chicken, add the garlic and gochujang. Cook, stirring, for about a minute or until the butter and gochujang melt together. Stir through the oregano and sun-dried tomatoes. Increase the heat to medium-high. Add the chicken stock and bring to a simmer, using your spatula to scrape up any browned bits from the bottom of the pan. Simmer for 5 minutes or until the liquid has reduced slightly. Pour in the coconut cream. Place the chicken cutlets back into the sauce and simmer for another 3-4 minutes or until the sauce has thickened slightly and the chicken is cooked through. Grate over as much parmesan as you like. Sprinkle with chilli powder, if using, and scatter with basil leaves.
