Description
A delicious creamy chicken dish with garlic and sun-dried tomatoes.
Ingredients
Scale
- 650 g Chicken breast (skinless and boneless)
- 50 g Plain flour
- 1 tbsp Olive oil
- 3 Garlic cloves (Peeled and crushed)
- 150 g Sun dried tomatoes (Drained)
- 1 tsp Dried oregano
- 2 tsp Paprika
- 150 ml Double cream
- 200 ml Chicken stock
- 50 g Parmesan cheese (Grated)
- 15 g Fresh basil leaves
- 1/2 Lemon (Just the juice)
- Sea salt and freshly ground black pepper
Instructions
- Coat the chicken breasts in the flour.
- In a large, deep frying pan, heat the oil over a medium heat. When it’s hot, carefully add the chicken breasts. Cook for 5 minutes. Flip and cook for a further 5 minutes.
- Remove the chicken breasts to a plate, turn the heat under the pan to low and add the garlic, sun-dried tomatoes, oregano and paprika. Stir for 3-5 minutes until the garlic is softened.
- 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 5 minutes. Turn the chicken and cook for another 5 minutes.
- Check the chicken is cooked through. Remove the pan from the heat, sprinkle over the basil leaves and the squeeze of half a lemon.
Notes
- Serve with pasta or rice for a complete meal.
- This recipe can easily be doubled for a larger group.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving