Step 1

For this recipe I used 2 small chicken breasts, if you have large ones then you can cut them in half lengthways to make two fillets.

Step 2

Add the salt and pepper to the flour and mix it well. Coat the chicken in the seasoned flour and shake off any excess.

Step 3

Add a little cooking oil and the butter to a large frying pan, once it’s really hot add the chicken and cook until it is golden brown on both sides. This should take about 3-4 minutes on each side over a medium to high heat.

Step 4

Remove the chicken from the pan and just set aside. Using the same pan, fry the onion for a few minutes until it starts to soften.

Step 5

Chuck in the garlic and cook for a minute.

Step 6

Pour in the chicken stock and double cream, add the grated parmesan. Stir well, then bring to a simmer.

Step 7

Add the sun-dried tomato paste, dried thyme and dried oregano. Stir well.

Step 8

Get the chicken back into the pan, then bring to a simmer until the sauce has thickened and the chicken is cooked through.

Step 9

Taste for seasoning, then add the fresh basil.