650g Chicken breast (skinless and boneless), About x4
50g Plain flour
1 tbsp Olive oil
3 Garlic cloves, Peeled and crushed
150g Sun dried tomatoes, Drained
1 tsp Dried oregano
2 tsp Paprika
150ml Double cream
200ml Chicken stock
50g Parmesan cheese, Grated
15g Fresh basil leaves
1/2 Lemon, Just the juice
Sea salt and freshly ground black pepper

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.