Coat the chicken breasts with the plain flour, shaking off any excess.
4 chicken breasts, 1/4 cup plain flour
In a large pan, heat the olive oil over medium heat.
2 tablespoons olive oil
Add the coated chicken to the pan and brown on both sides until golden. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic, sun dried tomatoes, dried oregano, and paprika. Cook for 2-3 minutes until fragrant.
4 garlic, 1/2 cup sun dried tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon paprika, 4 cloves
Pour in the double cream and chicken stock, stirring well to combine.
1 cup double cream, 1/2 cup chicken stock
Add the grated Parmesan cheese, salt, and pepper to the pan. Stir until the cheese has melted and the sauce is smooth.
1/2 cup grated Parmesan cheese, Sea salt and black pepper to taste
Return the chicken to the pan, coating it in the creamy sauce. Cook for an additional 10-15 minutes, or until the chicken is cooked through.
Before serving, sprinkle the freshly chopped basil leaves and squeeze the lemon juice over the chicken.
A handful of fresh basil leaves, Juice of 1 lemon