Win someone over with this creamy chicken casserole. It’s a great family meal served with mash, or new potatoes, and green beans
Prep:20 mins
Serves 4
30g plain flour4 chicken breasts125g sundried tomatoes in oil, drained and roughly chopped, 3 tbsp oil reserved1 red onion, finely chopped3 garlic cloves, crushed or finely grated½ – 1 tsp chilli flakes (to taste)2-3 thyme or oregano sprigs, leaves picked, or 1 tsp mixed dried herbs150ml double cream250ml chicken stock35g parmesan, grated8-10 basil leaves, torn, to servelemon wedges, to serve (optional)
STEP 1Put the flour on a plate and season with salt and freshly ground black pepper. Coat the chicken in the flour.STEP 2Heat 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.STEP 3Drizzle 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.STEP 4Add 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.
