'Marry me' chicken

• plain flour↗30g g
• chicken breasts↗4
• sundried tomatoes↗125g g

  in oil, drained and roughly chopped, 3 tbsp oil reserved

• red onion↗1

  finely chopped

• garlic cloves↗3

  crushed or finely grated

• chilli flakes↗½ - 1 tsp tsp

  (to taste)

• thyme or oregano sprigs↗2-3

  leaves picked, or 1 tsp mixed dried herbs

• double cream↗150ml ml
• chicken stock↗250ml ml
• parmesan↗35g g

  grated

• basil leaves↗8-10

  torn, to serve

• lemon wedges

  to serve (optional)

Step-by-step instructions

1. 1

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

2. 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.

3. 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.

4. 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.