Valentine’s Day brought a special treat for viewers of THV11’s The Vine as our very own Chef Serge Krikorian joined hosts Ashley King and Tracy Beene for a romantic cooking segment. The studio was filled with laughter and delicious aromas as Chef Serge demonstrated how to prepare his famous “Marry Me Chicken” and “Wedding Cake Crème Brûlée,” two show-stopping recipes perfect for creating an unforgettable Valentine’s dinner at home.
If you weren’t able to catch the segment, don’t worry! We’re sharing both recipes here so you can recreate these romantic dishes at home.
Marry Me Chicken: The Story Behind the Name
Chef Serge explained on the show that this Mediterranean-inspired creation combines Italian and Middle Eastern flavor profiles. The secret to this dish lies in its perfectly balanced sauce. The combination of sun-dried tomatoes, artichoke hearts, and Asiago cheese creates layers of flavor that complement the tender chicken. A pro tip that home cooks often miss: properly tempering the cream to prevent curdling.
This elegant entrée makes the perfect Valentine’s Day dinner, as it’s sophisticated enough for a special occasion but straightforward enough for home cooks to master. The rich, creamy sauce with a hint of heat from red pepper flakes creates a memorable dining experience that’s sure to impress your valentine.
Wedding Cake Crème Brûlée: Dessert with a Nostalgic Twist
Following the savory main course, Chef Serge introduced viewers to his innovative Wedding Cake Crème Brûlée. This dessert brilliantly captures the nostalgic flavor of wedding cake in a luxurious custard form. This dessert combines the elegant presentation of a traditional crème brûlée with the playful, celebratory flavor of wedding cake, making it the perfect Valentine’s Day finale.
Beyond Valentine’s Day
While these recipes shine for Valentine’s celebrations, they’re versatile enough for many special occasions:
- Marry Me Chicken works beautifully for anniversary dinners, engagement celebrations, or any milestone worth commemorating. Its impressive presentation and decadent flavors make it suitable for dinner parties year-round.
- Wedding Cake Crème Brûlée is perfect for bridal showers, wedding rehearsal dinners, or anniversary celebrations. It’s also an elegant dessert option for holiday gatherings when you want something more sophisticated than traditional fare.
Both recipes showcase Chef Serge’s talent for creating accessible gourmet dishes that home cooks can recreate with confidence. Ready to try these romantic recipes at home? Here they are in full detail!
The Recipes
Marry Me Chicken
Yields: 4 servings
Description: Pan-seared chicken breast draped in a creamy sauce made with fresh garlic, sautéed mushrooms, sun-dried tomatoes, and artichoke hearts.
Ingredients:
- 4 (6-8 oz) boneless, skinless chicken breasts, cleaned
- 1 tsp salt
- 1 tsp ground black pepper
- 1 cup flour
- 2 tbsp olive oil
- 2 tbsp butter
- 4 oz whole mushrooms, sliced and sautéed
- 3 cloves garlic, minced
- ¼ cup white wine
- ½ cup chicken stock
- 1 cup heavy cream
- ½ tsp crushed red pepper flakes
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- ½ can (7 oz) artichoke hearts, chopped
- ¼ cup sun-dried tomatoes, chopped
- ½ cup shredded Asiago cheese
- 1 tbsp fresh basil, chopped
Method:
- Place the chicken between two pieces of plastic wrap. Using a mallet, carefully pound the chicken until it is evenly flattened.
- Season the chicken breasts with salt and black pepper. Dredge in flour, shaking off any excess.
- In a large skillet over medium heat, heat the olive oil and melt the butter. Swirl to coat the pan evenly.
- Sear the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through to 165 degrees.
- In the same skillet, sauté the mushrooms until soft. Add the minced garlic and cook for about 1 minute, until fragrant.
- Deglaze the pan with white wine, scraping up any browned bits with a wooden spoon.
- Stir in the chicken stock, then reduce the heat to medium-low. Add the heavy cream, chopped artichoke hearts, chopped sundried tomatoes, and Asiago cheese. Stir until the cheese melts and the sauce begins to thicken.
- Season the sauce with crushed red pepper flakes, thyme, oregano, salt, and black pepper to taste. Stir in the sun-dried tomatoes.
- Let the sauce simmer for a few minutes until it reaches your desired thickness. Use a slurry if needed.
- Spoon the sauce over the chicken and garnish with fresh basil.
Wedding Cake Crème Brûlée
Yield: 7 servings
Description: A rich, creamy baked custard with the nostalgic flavor of fresh wedding cake, finished with a perfectly caramelized sugar crust.
Ingredients:
- 2 cups heavy cream
- 1 tbsp cake batter flavoring
- 1 tsp butter flavoring
- 2 tsp vanilla extract
- 7 tbsp granulated sugar (plus extra for topping)
- 6 eggs
Directions:
- Preheat the oven to 300°F.
- In a saucepan, heat the heavy cream with the cake batter flavoring, butter flavoring, and vanilla extract until hot but not boiling.
- In a separate bowl, whisk together the eggs and sugar until smooth.
- Temper the eggs: Slowly pour about ⅓ of the heated cream into the egg mixture, whisking constantly to prevent scrambling. Once combined, gradually whisk in the remaining cream.
- Strain the mixture for a silky-smooth custard, then divide it evenly into 7 ramekins.
- Place the ramekins in a deep baking dish or hotel pan. Fill the dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath for even baking.
- Bake for 40 minutes, or until the custard is just set with a slight jiggle in the center.
- Carefully remove the ramekins from the water bath and let them cool completely. Refrigerate for at least 2 hours before serving.
- Finishing Touch: Sprinkle a thin, even layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let the sugar harden for a minute before serving.
Did you catch Chef Serge on The Vine? Let us know if you try these recipes at home by tagging us in your creations!
Keep up with Chef Serge’s latest recipes, cooking tips and tricks over on the Cooking with the Kriks Youtube channel and don’t forget to subscribe!
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