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
1/2 – 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)
INSTRUCTIONS
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 8-10mins 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.