Deliciously moist chicken paired with a creamy cheesy sauce flavoured with sundried tomatoes, garlic, thyme and a hint of chilli, this is the perfect main for a Valentine’s Day dinner at home. Serve alongside creamy mash, rice or pasta and pair with fresh green vegetables.
Serves 2
1 tbsp plain flour
½ tsp smoked paprika
Salt, as needed
Freshly ground black pepper, as needed
2 chicken breasts
2 tbsp olive oil
½ onion, finely diced
1 garlic clove, crushed
65g sundried tomatoes, drained and sliced
Pinch chilli flakes
3 sprigs fresh thyme
75ml double cream
125ml chicken stock
18g Parmesan, grated
Salt, as needed
Freshly ground pepper, as needed
6 basil leaves (optional)
Preparation Time: 12 minutes. Cooking Time: 38 minutes.
1. Place the flour and smoked paprika in a bowl and season with salt and pepper, stir well.
2. Add the chicken breasts and turn to coat in the seasoning mix evenly.
3. Heat the oil in a frying pan with a lid on the boiling plate, hotplate on boiling setting or induction on medium high.
4. Fry the chicken for 4-5 minutes each side until golden. Set the chicken aside on a plate.
5. Heat the oil in the pan and then move to the simmering plate or reduce heat to simmering or setting or medium.
6. Fry the onion for about 5 minutes until softened but not coloured.
7. Add the garlic and cook for a further minute.
8. Stir in the sundried tomatoes, chilli and thyme.
9. Pour over the cream and chicken stock, and stir well.
10. Place the chicken back into the pan, cover with lid and cook for about 20 minutes until it is cooked and the sauce has thickened a little. Turn the chicken halfway through.
11. Stir in the Parmesan, season and garnish with basil leaves
