Replying to @Pris I love this dish sm. Crispy Hasselback potatoes, creamy Marry Me chicken sauce, and tender broccolini on the side. Saw someone making this combo in here, so I had to try my own version. Serves 2–3 people Ingredients: For the chicken • 400 g (about 14 oz) chicken tenderloins or chicken breasts • 2 tsp oregano • 2 tsp paprika • 1 clove fresh garlic, minced • Salt & pepper, to taste • olive oil • a small pinch of chili flakes for extra flavor For the marry me sauce: Ingredients: • olive oil or avocado oil (use the same pan) • 1 shallot, finely chopped • 1 garlic clove, minced • 60 ml (¼ cup) dry white wine • 100 ml (about ⅓ cup + 1 tbsp) chicken stock • 350 ml (1½ cups) heavy cream (double cream) • 1 tbsp tomato paste • ½ tsp paprika • ½ tsp oregano • 50 g (½ cup) grated Parmesan cheese • ½ glass (about 80–100 g / ½ cup chopped) good quality sun-dried tomatoes. Go for the brighter red and firm ones in oil. • 3-4 handful of fresh spinach • ½ tsp chili flakes (optional) • Fresh basil, to garnish 1. Season chicken with oregano, paprika, minced garlic, salt, and pepper. Drizzle with olive oil and marinate for 15–30 minutes. 2. Heat a pan over medium-high heat and sear the chicken 3 minutes per side until golden. Remove and set aside. 3. In the same pan, sauté a chopped shallot for 2–3 minutes until soft. 4. Add minced garlic and cook 30 seconds. 5. Pour in white wine and simmer 1 minute. 6. Stir in chicken stock, heavy cream, tomato paste, paprika, oregano, chili flakes, Parmesan, and sun-dried tomatoes. Simmer 4–5 minutes. 7. Add fresh spinach and stir until wilted. 8. Return chicken to the pan, coat with sauce, and cook 5 minutes until tender. 9. Garnish with fresh basil and extra Parmesan before serving. Hasselback Potatoes Ingredients: • 12–15 medium potatoes (about 600–700 g / 1.3–1.5 lb total) • 3 tbsp melted butter • 2–3 tbsp olive oil • Salt, pepper, garlic powder Instructions: 1. Preheat oven to 220 °C (425 °F). 2. Wash and dry the small potatoes. Slice each thinly, stopping just before cutting all the way through. 3. Place them on a baking tray lined with parchment, and brush generously with the melted butter and olive oil mixture. 4. Season with salt, pepper, garlic powder, and a pinch of rosemary or thyme. 5. Roast for 35–45 minutes, brushing with more butter halfway through, until the potatoes are golden and crispy on the edges. 6. Serve hot, straight from the oven. Instructions: 1. Preheat oven to 220 °C (425 °F). 2. Wash the potatoes. Place each potato between two chopsticks and slice thinly, stopping before cutting all the way through to create the Hasselback shape. 3. Boil the sliced potatoes in salted water for 5–8 minutes until slightly tender but still holding their shape. Drain and let cool slightly. 4. Place the potatoes on a baking tray lined with parchment mix generously with melted butter and olive oil. 5. Season with salt, pepper, garlic powder 6. Roast for 20–30 minutes, brushing with more butter halfway through, until golden and crispy on the edges. I served the crispy Hasselback potatoes with the creamy Marry Me chicken sauce, and had steamed broccolini on the side, the perfect combination of flavors! 🫶 #comfortfood #fall #mealinspo #DinnerIdeas - @foodie_mette