In 2016, Lindsay Funston birthed a chicken dish so delectable it earned the moniker 'Marry Me Chicken.' Its tangy and slightly spicy flavor profile, underscored with a rich creamy texture was deemed so good that one might propose marriage after savouring it.

The original 'Marry Me Chicken' concoction features Italian Calabrian chiles, which are sold preserved in jars. Characterized by their unique spice level that dances on the palate, fruity undertones, and a smoky backdrop, it's the Calabrian chiles that bring the kick. These chiles are typically processed with oil and might be found chopped or crushed, and occasionally with herbs or vinegar. Either chopped or crushed version works for this recipe.

The key to achieving that creamy sauce is your whisk and an unyielding wrist. Vigorous whisking ensures the emulsification of the sauce, and if it breaks, a swift whisk will pull it together again.

To save on preparation time, both the garlic and sun-dried tomatoes can be chopped a day beforehand; refrigerate them in tight-sealed containers until needed. Allow the cooked chicken and sauce to cool before transferring into an airtight container to refrigerate, where it can stay for no more than two days. To serve, warm gently over a low heat until heated through.

Here's the recipe to prepare this splendid dish: Ingredients: 4 (5-ounce) boneless, skinless chicken cutlets 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 5 medium garlic cloves, finely chopped (about 5 teaspoons) 1/2 cup dry white wine 1/4 cup sun-dried tomatoes (from a 7-ounce jar), chopped 2 tablespoons crushed Calabrian chili peppers in oil, drained (from a 10-ounce jar) 1 ounce freshly grated Parmigiano-Reggiano cheese (1/4 cup) 1 (4-ounce) log goat cheese, sliced into 4 even medallions Basil leaves, for garnish Lemon wedges, for serving 2 tablespoons each of unsalted butter and olive oil 3/4 cup of chicken broth 1/2 cup heavy cream

The cooking process begins with heating oil in a large skillet. Season the chicken cutlets evenly on both sides with salt and pepper and cook until golden brown. Set the browned chicken aside, it will not be fully cooked through yet.

Preheat the oven to broil. The drippings in the skillet should be discarded and the pan wiped dry before placing it on low heat. Add the butter and garlic and cook until the butter has melted and the aroma of garlic permeates the air. Progressively raise the heat to a medium-high setting before adding in white wine. Once the wine has reduced a tad, add in the broth and chopped sun-dried tomatoes and allow it to simmer until the sauce has thickened slightly. Reduce the heat to low before introducing the heavy cream and Calabrian chilis. Whisk the sauce until it reaches a creamy consistency, then stir in the Parmigiano-Reggiano cheese.

Next, it's time to nestle the semi-cooked chicken into the indulgent sauce within the hot skillet, top each piece with a medallion of goat cheese, and broil until the chicken is thoroughly cooked. A few spots of brown on the cheese, bubbling sauce, and thoroughly cooked chicken signals it's ready. Stir the sauce gently before garnishing with fresh basil leaves and serving with wedges of fresh lemon.