Prep
5 mins
Cooking
35 mins
Serves 2
Classic Crispy
Serves: 2
2 tbsp olive oil
2 chicken breasts
Salt and pepper
2 cloves garlic, finely chopped
1 tsp fresh thyme leaves
½ tsp crushed chilli flakes
100ml chicken stock
120g chopped sun-dried tomatoes
100ml heavy cream
100g finely grated Parmesan
Fresh basil leaves to serve
Florette crispy salad
Your choice of potatoes–we like dauphinoise with this recipe to keep it all creamy and cheesy!