Black & White Magic, Marry Me Chicken with Crispy Bacon, Basil
Rated 3.2 stars by 18 users
Author:
Kris Evans
Servings
4
Marry me chicken.
Ingredients
-
5 tablespoons White Magic rub
-
5 tablespoons Black Magic rub
- 3 chicken breasts, sliced horizontally through the middle (to make 6 thinner cutlets)
- 1 cup semolina (for dredging)
- 4 strips streaky bacon (chopped)
- 3 tablespoons chopped fresh basil (plus extra for garnish)
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup chicken stock
- ½ cup chopped sun-dried tomatoes
- 1½ cups heavy cream (or pouring cream)
- 1 cup chopped spinach (assuming "smonash" is a typo for spinach – common in creamy chicken dishes; if it's something else like mushrooms, swap it)
- 200 g Parmesan cheese, grated (plus extra for serving)
Directions
- Prep the chicken: Pat the chicken cutlets dry with paper towels. In a shallow dish, mix the semolina with about 3–4 tablespoons each of White Magic and Black Magic rubs (save the rest for seasoning later). Dredge each cutlet in the seasoned semolina, shaking off excess.
- Cook the bacon: In a large skillet or pan over medium heat, cook the chopped streaky bacon until crispy (about 5–7 minutes). Remove with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon fat in the pan (discard the rest if there's too much).
- Sear the chicken: In the same pan with the bacon fat (add a splash of oil if needed), sear the dredged chicken cutlets over medium-high heat for 3–4 minutes per side until golden and mostly cooked through. Work in batches if needed to avoid crowding. Remove chicken to a plate and set aside.
- Build the sauce: Lower heat to medium. Add the chopped onion to the pan and sauté for 3–4 minutes until soft. Add the chopped garlic and cook for 1 minute until fragrant (don't burn it).
- Deglaze and flavor: Stir in the chopped sun-dried tomatoes. Pour in the chicken stock, scraping up any browned bits from the pan (that's flavor!). Sprinkle in the remaining White Magic and Black Magic rubs (adjust to taste – start with 1–2 tbsp each for bold but not overpowering seasoning). Simmer for 2–3 minutes to reduce slightly.
- Make it creamy: Pour in the cream and bring to a gentle simmer. Stir in the chopped spinach (it wilts quickly) and half the grated Parmesan. Let it bubble gently for 3–5 minutes until the sauce thickens a bit.
- Finish the dish: Return the seared chicken (and any juices) to the pan, nestling it into the sauce. Simmer on low for 5–7 more minutes until the chicken is fully cooked (internal temp 75°C/165°F) and the sauce is silky. Stir in the crispy bacon and most of the chopped basil (save some for garnish). Taste and adjust seasoning (more rub, salt/pepper, or a splash more stock/cream if too thick).
- Serve: Plate the chicken with plenty of sauce spooned over. Top with extra grated Parmesan, fresh basil, and maybe a crack of black pepper. Great over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.