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Ingredients
  • 30g plain flour
  • 4 chicken breasts
  • 125g sundried tomatoes in oil, drained and roughly chopped, 3 tbsp oil reserved
  • 1 red onion, finely chopped
  • 3 garlic cloves, crushed or finely grated
  • ½ to 1 tsp chilli flakes (to taste)
  • 2 to 3 thyme or oregano sprigs, leaves picked, or 1 tsp mixed dried herbs
  • 150ml double cream
  • 250ml chicken stock
  • 35g parmesan, grated
  • 8 to 10 basil leaves, torn, to serve
  • lemon wedges, to serve (optional)
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