Ingredients
4 chicken breasts
30g plain flour
1 red onion, finely chopped
3 garlic cloves, crushed
150g sundried tomatoes, drained and roughly chopped, 3 tbsp oil reserved
1 tsp dried oregano
2 tsp paprika
150ml double cream
200ml chicken stock
50g parmesan, grated
8-10 basil leaves torn, to serve
1/2 lemon, juice only
sea salt and freshly ground pepper
Method
Season the flour with salt and freshly ground black pepper. Coat the chicken breasts in the flour.
Heat 2 tbsp of the sundried tomato oil in a large, lidded frying pan over a medium heat. Fry the chicken for 5 minutes, flip and cook for a further 5 minutes 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 low. Fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for another minute, then add the sundried tomatoes, oregano and paprika, stirring well.
Add the cream, stock, parmesan and plenty of salt and pepper and give everything a good stir.
Sit the chicken back in the sauce. Put the lid on the pan and cook for about 20 minutes. Turning the chicken halfway through until it is cooked and the sauce has thickened a little.
Remove the pan from the heat, sprinkle over the basil leaves and the squeeze of half a lemon.
Serve with rice or roast potatoes and vegetables.
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
people
|
- 4 chicken breasts
- 30 g Plain flour
- 1 red onion finely chopped
- 3 Garlic cloves crushed
- 150 g sundried tomatoes drained and roughly chopped, 3 tbsp oil reserved
- 1 tsp dried oregano
- 2 tsp paprika
- 150 ml Double cream
- 200 ml chicken stock
- 50 g parmesan grated
- 8-10 leaves basil torn, to serve
- 1/2 lemon juice only
- sea salt and freshly ground pepper
Ingredients
|
|
- Season the flour with salt and freshly ground black pepper. Coat the chicken breasts in the flour.
- Heat 2 tbsp of the sundried tomato oil in a large, lidded frying pan over a medium heat. Fry the chicken for 5 minutes, flip and cook for a further 5 minutes 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 low. Fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for another minute, then add the sundried tomatoes, oregano and paprika, stirring well.
- Add the cream, stock, parmesan and plenty of salt and pepper and give everything a good stir.
- Sit the chicken back in the sauce. Put the lid on the pan and cook for about 20 minutes. Turning the chicken halfway through until it is cooked and the sauce has thickened a little.
- Remove the pan from the heat, sprinkle over the basil leaves and the squeeze of half a lemon.
- Serve with rice or roast potatoes and vegetables.