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 leavestorn, to serve
- Lemon wedges - to serve (optional)
METHOD:
- Put the flour on a plate and season with salt and freshly ground black pepper. Coat the chicken in the flour.
- 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.
- 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.
- 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.
