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Ingredients
- 650g/4 x chicken breasts
- 60g plain flour
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 200g sun-dried tomatoes, diced
- 1-2 tsp mixed Italian dried herbs
- 1 tsp sweet paprika
- 200ml cream
- 250ml chicken stock
- 60g Parmesan, finely grated
- Handful of fresh basil leaves
- Juice of ½ lemon
- Salt and black pepper
- Place the chicken breast flat on the chopping board and place your palm on top to flatten. Carefully cut along the chicken horizontally to butterfly it open. Repeat with each chicken breast. Coat each piece in flour.
- Heat two tablespoons of olive oil in a wide frying pan. Cook the chicken for five minutes each side over a high heat. Set the chicken aside.
- Lower the heat in the pan. Add the sun-dried tomato and garlic, stir to combine and cook for a few minutes to remove any raw flavour from the garlic.
- Add the dried herbs and paprika. Stir to combine. Pour over the stock, cream, Parmesan and season generously with salt and pepper.
- Return the chicken to the pan and sit it into the sauce. Put the lid back on the pan and cook for three minutes. Turn the chicken and cook for another three minutes.
- Remove the pan from the heat. Check that the chicken is cooked through. Squeeze lemon juice over the top and scatter Parmesan and basil leaves over the top. Serve right away.
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