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Nutrition: Per serving

  • kcal584
  • fat38g
  • saturates17g
  • carbs21g
  • sugars13g
  • fibre6g
    high
  • protein38g
  • salt0.72g
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Method

  • step 1

    Put the flour on a plate and season with salt and freshly ground black pepper. Coat the chicken in the flour.

  • step 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.

  • step 3

    Drizzle the remaining 1 tbsp sundried tomato oil into the pan and reduce the heat to medium-low. Fry the onion for 8-10 mins 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.

  • step 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.

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Comments, questions and tips (94)

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Overall rating

A star rating of 4.7 out of 5.249 ratings

mcguickendCM4_Grc3

This was so good

AshleyP avatar

AshleyP

Just eaten this with rice and Brocoli, was worried about adding cream ans hot chicken stock as looked like the cream curdled, but popped in oven as had few jobs to do and left in on gas 5 and stired a few times. Very very yummy

lisagallimore2003

This is a very nice dish ideal for a dinner party. Also very easy to make and quick 😋

jonaslol

question

Can you freeze this dish?

kirstyc82

This was a really tasty dish, easy to make, and just as nice reheated, a couple of days later.

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