Marry Me Chicken - Hikari Miso

Ingredients

4 Chicken breast
125 g(5.3oz) Sun-dried tomatoes in oil, roughly chopped
1 Red onion
3 cloves Garlic, minced
150 ml(5oz) Double cream
250 ml(8.5oz) Chicken stock
3 tbsp SHINSHU AKA MISO
30 g(1oz) Flour (all purpose)
1 tsp Chili flakes
1 tsp Dried herb mix
1 tbsp Olive oil
To taste Salt
To taste Black pepper
35 g(1.3oz) Parmesan cheese, grated
4-5 Fresh basil leaves
To taste Lemon slices

Nutrition Facts

Calories・329kcalCarbohydrates・20gProtein・8gFat・25gSaturated Fat・12gPolyunsaturated Fat・2gMonounsaturated Fat・10gCholesterol・54mgSodium・260mgPotassium・675mgFiber・3gSugar・3gVitamin A・1221IUVitamin C・35mgCalcium・125mgIron・2mg

Instructions

Reserve 3 tbsp of the oil from the sun-dried tomato jar for cooking.
Season the chicken breasts with salt and black pepper. Lightly coat with flour on all sides.
In a large lidded skillet over medium heat, add the reserved sun-dried tomato oil. Sear the chicken until golden on both sides. Remove from the pan and set aside.
In the same skillet, heat the olive oil over medium-low heat. Add the red onion and sauté until translucent. Add the garlic, chopped sun-dried tomatoes, chili flakes, and herb mix. Cook for about 5 minutes, stirring occasionally.
Return the seared chicken to the pan. Pour in the double cream and chicken stock. Cover and simmer over medium-low heat for about 20 minutes.
Once the chicken is fully cooked and the sauce has thickened, lower the heat and stir in the miso until fully dissolved.
Mix in the parmesan cheese. Garnish with fresh basil and lemon slices if desired. Serve hot with pasta, rice, or bread.