Serves 4

Ingredients

• 30g plain flour
• 4 chicken breasts
• 125g sundried tomatoes in oil, drained and roughly chopped, 3 tbsp oil reserved
• 1 red onion finely chopped
• 3 garlic cloves crushed or finely grated
• ½ – 1 tsp chilli flakes (to taste)
• 2-3 thyme or oregano sprigs leaves picked, or 1 tsp mixed dried herbs
• 150ml double cream
• 250ml chicken stock
• 35g parmesan grated
• 8-10 basil leaves torn, to serve
• lemon wedges to serve (optional)

Method

1. Put the flour on a plate and season with salt and freshly ground black pepper. Coat the chicken in the flour.
2. Heat 2 tbsp of the sundried tomato oil in a large, lidded frying pan over a medium heat and fry the chicken for 8-10 mins until golden all over, but not cooked through. Set the chicken aside on a plate.
3. Drizzle the remaining 1 tbsp sundried tomato oil into the pan and reduce the heat to medium-low. Fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for another minute before adding the sundried tomatoes, chilli and thyme or oregano, stirring well.
4. Add the chicken back to the pan, then pour over the cream and chicken stock, and season well. Put the lid on the pan and cook on medium-low for about 20 mins, turning the chicken halfway through until it is cooked through and the sauce has thickened a little. Stir in the parmesan, then serve with a scattering of basil leaves and lemon wedges on the side for squeezing over, if you like.