Good Sunday morning to you!

Welcome back and have a seat. I’ve got stories to tell.

You know, I wasn’t always a “food guy.” Sure, I’ve always loved to eat and I’ve always been able to cook for myself and then others but I’ve never been “all food all the time.”

My ideas for recipes come from stumbling across recipes from the internet, from the random cooking shows, which I very infrequently watch, or even from trial and error on my own part.

In fact, let’s go back to the Sunday Gravy origin story from 2015. You all remember the fateful day when the “Mother blog” saw the entire writing staff just up and quit and then we basically just exploded the last posts comment section.

It was during that time that our own Rikki Tikki Deadly reached out to me and mentioned that he and others were setting up this here new blog and he invited me to join. The reason he did this was because as probably none of you remember, during the last year or two of KSK I would basically give detailed info on what I was cooking for game day or any random weekend day. I mean, not as wordy as this here shit but pretty fucking detailed.

Rikki reached out and said if I wanted to put something a little more structured together maybe I could do a food thing on the new site. I happily agreed and here we are now 11 years later.

That is why I got as immersed into the food world as I did. Sure I love the fuck out of food and dig the cooking too but it was strictly for this Sunday Gravy thing we do.

Guess what I’m trying to say is, I was never one of the food freaks on the internet that watch YouTube videos about food all day. I also don’t troll Instagram drooling over food that someone else made. As noted in one of today’s tags I’ve never even had an Instagram account. Fuck that shit.

I had a -now retired-  former employee who really did teach himself how to elevate his cooking by watching YouTube videos. That shit ain’t me though.

This is a long and roundabout way of saying that we’ve got a [sigh] VIRAL recipe for you today!

Fuck me sideways.

This shit is all over the food zeitgeist and just look at me being an asshole and further propagating it.

It’s the rage of all of the ticky-tockers and the Grammers or whatever the fucking fuck.

So what the fuck am I doing adding to it’s already rampant notoriety?

Because, goddammit, this shit is indescribably fucking delicious. Trust me here, I’m going back in real goddamn soon. I’m practically drooling on my fucking keyboard just remembering this.

It’s the depth of the flavors, the boldness, the richness and well, son of a bitch, it just fucking works!

I’m putting this here because if you haven’t already made this shit then you need to get your ass in line and get busy.

This shit is notorious for a damn reason!

Today we will be making “Marry Me Chicken.”

I had NOTHING to do with the name, in fact when I heard the name, this was all I could think of.

I know, I know it’s something that is so fucking good that when you make it someone is supposed to say “Will you marry me” or some dumb fucking shit like that. It’s also referred to as Engagement Chicken.

Fuck all of that.

I did my time already. I ain’t looking to get fucking married again alright?

Yes, I am technically “engaged” but it’s more of a joke type thing that my girl and I made up about 15 years ago.

So there we are. Stupid goddamn name incredibly fucking delicious recipe. I’ll just roll with that.

Here’s a little background on the virality of the recipe if that means a single fucking thing to anyone.

According to this origin story on nzherald.co.nz

“Platforms like Instagram and TikTok have turned Marry Me Chicken into a viral sensation, with countless home cooks and food bloggers sharing their versions. The visually appealing nature of the dish – creamy sauce, golden-brown chicken, and the vibrant red of sun-dried tomatoes – makes it perfect for sharing online. The romantic backstory adds an extra layer of appeal, turning a simple chicken dish into something with a narrative.”

Now that I’ve destroyed some of the last tiny bits of remaining dignity I had left let’s just dive into this motherfucker and swim.

Marry Me Chicken!

recipe via littlesunnykitchen.com

4 chicken breasts boneless and skinless thin cut

½ teaspoon salt

¼ teaspoon ground black pepper

6 tablespoons (50 grams) all-purpose flour

2 tablespoons (30 ml) olive oil

2 tablespoons (28 grams) unsalted butter

3 cloves garlic minced

1 cup (240 ml) chicken stock

1 cup heavy cream

½ cup parmesan cheese grated

1 teaspoon red pepper flakes

¼ teaspoon oregano

¼ teaspoon thyme

⅓ cup sundried tomatoes chopped

1 tablespoon fresh basil leaves chopped

You know how this shit works.

Thin sliced this time. Think chicken piccata or chicken parm in thickness comparison.

Grate up your parmigiano reggiano.

Gather your herbs and stuff.

Mince up that garlic.

Season the chicken on both sides.

I like the idea of using the rack on a baking dish to help dry the chicken before cooking too. All you gotta do is wipe down the rack while the chicken is sauteing and then you can use the same rack to let the chicken rest before finishing in the sauce.

You’ve seen our next ingredient before. Right here on Sunday Gravy in fact. Sun dried tomatoes.

Give the tomatoes a good chopping.

Now that the chicken has been seasoned, dust it in flour. Be sure to shake off the excess. Our ass ain’t making fried fucking chicken over here.

The rack also helps get rid of some of the excess flour.

Again, just like chicken piccata, we’ll do an initial cook of the chicken in a combination of butter and oil.

These will Cook for 5 minutes per side.

Flip and cook for 5 minutes more.

Very nice. Also a good time to look at the shrinkage issue for the chicken.

Remove the chicken to rest then stir in the tomato paste and add the garlic.

Just a minute or so then add in the chicken stock to reduce by half.

Stir in the heavy cream next.

Now we’re getting sexy in here!

Add the sun dried tomatoes and the grated cheese.

When everything has been thoroughly combined get the chicken back into the pool for about 4-5 minutes to finish cooking. Be sure to fully cover the chicken with the sauce while it finishes cooking.

Season the sauce with salt and pepper to taste and finally sprinkle on the fresh basil.

Let’s get to plating.

I served this over plain white rice alongside some French cut green beans.

Fuck. Me.

Get in closer.

I want more of that right FUCKING NOW!

Absolutely STUPID fucking delicious.

The combination of the cream, parm, garlic and sun dried tomatoes is nothing short of magic. I am going to cook EVERY type of fucking protein there is and dump it in this sauce. In fact, just between me and you? I’m making some pork meatballs and putting them in this sauce later today! Don’t tell anyone.

The rice is perfection as a delivery vehicle/starch for this baby. So goddamn good.

Make this. Give in to the hype. Embrace the virility. Sometimes this shit happens for a reason.

This weeks positive holidays for today courtesy of A Bit of Good News: “May 4 is International Firefighters Day, National Candied Orange Peel Day, National Herb Day, National Orange Juice Day, National Scrapbooking Day, National Self-Employed Day, National Weather Observers Day, Naked Gardening Day and Star Wars Day (May the 4th be with you!).”

I know for sure we have more than a few nerds who are already all over that Star Wars shit. I’ll celebrate today with a little extra orange juice in my breakfast smoothie.

I party HARD!

Be well everyone. Hope your springtime continues to treat you well.

See you next week?

I’ll be right here.

Until then: