Chef Akane's Recipe Counter — Recipe 2: Marry Me Chicken, Page 9
By Inkroost · Published
Log in to see this page
Page 9 of Recipe 2: Marry Me Chicken is for signed-in readers. Logging in brings you straight back here — and an account is free if you do not have one.
Transcript
Tongs lower a golden cutlet back into the sauce. Caption: "STEP 7. Return the chicken to the pan, with any juices from the plate." The cutlets sit covered in creamy sauce flecked with tomato and herbs. Caption: "Spoon the sauce over the top. Simmer 4 to 5 minutes on low." A dial thermometer is pushed into the thickest cutlet. Caption: "Done at 74°C in the thickest part. No thermometer? Cut one open: no pink, clear juices." Akane leans over the steaming skillet, eyes closed, savouring the smell. Caption: "Taste the sauce and add salt if it needs it."
Image description
The seared chicken cutlets go back into the creamy sun-dried tomato sauce, a thermometer checks the thickest piece, and Akane leans over the steaming skillet with her eyes closed.
About this chapter
One of the most searched recipes on Google, made at home. On a quiet evening Akane cooks Marry Me Chicken: golden seared chicken cutlets simmered in a creamy garlic, parmesan and sun-dried tomato sauce, all in one skillet. Captions walk the reader through every amount, heat setting and doneness check, ending with Akane at her little table, mopping up the last of the sauce with bread.