Instructions
Step 01
Coat the chicken breasts evenly with the flour, ensuring a light, even dusting.
Step 02
In a large, deep frying pan, heat the olive oil over medium heat. Once hot, add the chicken breasts and cook them for 5 minutes on each side until they are golden brown.
Step 03
Remove the chicken from the pan and set aside. Reduce the heat to low and add the garlic, sun-dried tomatoes, oregano, and paprika to the pan. Stir gently for 3-5 minutes till the garlic softens and releases its aroma.
Step 04
Pour in the cream and chicken stock, adding the grated Parmesan. Stir everything well, allowing the sauce to come together beautifully.
Step 05
Return the chicken to the pan, ensuring they are nestled comfortably in the sauce. Cover with a lid and let simmer for 5 minutes. Flip the chicken and cook for an additional 5 minutes.
Step 06
Check the chicken to ensure it is thoroughly cooked. Remove the pan from heat, sprinkle with fresh basil leaves, and finish with a squeeze of lemon juice.
Step 07
Serve immediately and enjoy your delicious meal!.
Notes
- Cooking time may vary based on the thickness of the chicken breast, so check doneness with a meat thermometer if uncertain.
- Adding lemon juice while the sauce is very hot can cause curdling; whisk the sauce if needed.
- Calorie count does not include any side dishes.
Tools You’ll Need
- Large deep frying pan.
- Plate.
- Lid for pan.
- Whisk.
