Go into the chance to win a signed copy of my new cookbook! Order a copy for your entry –

My Book Is Available To Order –
AUS/NZ –
UK –
EU –
USA –
CA –

⭐ SEND ME YOUR VIDEO IDEAS –

➖ Follow Me ➖

📰 My Website:
📷 Instagram:
🖥️ Facebook:
🧑🏻‍🍳 Tiktok:
📺 Patreon –

🔑 Become A Member:

➖ My Equipment ➖

My Cookbook –
My Knives – Https://www.koiknives.com/discount/JackOvens (Free Shipping)
My Chopping Board (Mako Butchers Block) –
Mako Wok –
Mako Mortar & Pestle –
Asoke Ceramics –
Herbs & Spices –

➖ Special Thanks To All Patreon Members ➖

CJE
David Taylor
Trip
Michael
Bent Ed
Featheredindian
Will Stanton
Ken Ontko
Angelo D
Alpha Leonis
Lei Nagata
Saul Pineda
Ohmachi
Mark McLane
James W Pharo
Al Philp
Adrian Keevill
Naz
David Snuggs
Teisininkas Modestas Barauskas
Thorsten
Zoke Miyama
Daniel Byrne
Dimmy
Ethan Nalvz
Team Aelskling
Sacobite
Efrain Toledo
Nani Maschnick
Frank Hoeflich
Brandon Mcpherson
Richard Roche (aka Irish)
Patrick Robles
Sam Quinsey
Gerald
Albipwnr

➖ Special Thanks To All Youtube Members ➖

Patricia Treslove
Late
Blue Oak
iamceph
eric andrews
Gerald Hash
Leigh Weltman
J8
Lauren Blenkinsop
Greg Fisher
Rosalie Koger
Hien Nguyen
Aaron Morgan
Thuy Nguyen

➖ Recipe ➖

Ingredients – 

2 Tbsp (40ml) – Olive Oil
1 tsp (4g) – Onion Powder 
1 tsp (4g) – Garlic Powder 
3 – Large Chicken Breast, Butterflied & Halved
1 Tbsp (20ml) – Sun-Dried Tomato Oil (The oil that the tomatoes are soaked in)
1 Tbsp (14g) – Unsalted Butter 
1 – Brown (Yellow) Onion, Diced
6 – Garlic Cloves, Minced or Grated
1/2 Cup (125ml) – White Wine (Substitute With Chicken Stock) 
3/4 Cup (180ml) – Chicken or Vegetable Stock 
100g  – Sun-Dried Tomatoes 
1 Tbsp (20g) – Dijon Mustard
300ml – Thickened Cream (Whipping or Double Cream)
20g (0.7oz) – Parmesan Cheese, Freshly Grated
3g (0.1oz) – Fresh Thyme, Roughly Chopped 
3g (0.1oz) – Fresh Oregano, Roughly Chopped 
1 tsp (2g) – Dried Chilli Flakes 
5g (0.2oz) – Fresh Basil Leaves, Roughly Picked 
Seasoning to Taste

Method – 

Place the chicken in a bowl and season with onion, garlic powder, olive oil, salt, and pepper. In a large heavy-based pan over medium heat, add 1 tbsp (20ml) olive oil and chicken and sear for 3 1/2 minutes on each side until golden and just cooked through. Remove and set aside. You may need to do this in batches to avoid overcrowding. 

Add the sun-dried tomato oil, butter, onions, salt, and sauté for 5-6 minutes in the same pan over medium-high heat. Add the garlic and cook for 1 minute, stirring regularly. Deglaze with the white wine or chicken stock and cook for 1-2 minutes to lift any stuck flavours. Add the Dijon mustard and seasoning to taste and mix until combined.  

Add the chicken stock, thickened cream, sun-dried tomatoes, parmesan cheese and dried chilli flakes. Mix well and bring to a heavy simmer. Once simmering, add the thyme and oregano and mix well. Reduce the heat to low and cook for 6-8 minutes or until thickened. Add in parmesan cheese and basil leaves and mix to combine. Add the seared chicken (and resting juices) and seasoning to taste. Mix well and cook for 1 minute to ensure the chicken is hot in the centre and the sauce has a thickened consistency. Remove from the heat. 

Serve with mash, pasta, rice or various vegetables of your choice. Garnish with parmesan cheese, fresh basil and cracked black pepper. Dig in. 

Notes – 

If you wish to use dried herbs instead, use 1 tsp each of dried thyme and oregano. 

If you can’t consume alcohol, deglaze the pan with chicken stock. There is no need to reduce the amount of stock added to the recipe as it’s added in two parts. 

Video Uploaded By
Jack Ovens

source