Chicken in tomato cream

Serves 4

2 boneless chicken breasts, skin on 75g dried tomatoes, cut into strips 100g whipped cream 3 tbsp oil 1 tbsp butter 2 onions, peeled and finely diced

3 cloves of garlic, peeled and finely chopped 25g flour 500ml vegetable stock pinch of sugar 3 stalks of parsley, chopped, plus one extra stalk sea salt and black pepper

Preheat the oven to 175°C/gas mark 4. In a frying pan, heat the oil and fry the meat on each side for approximately 3 mins until cooked through. Season with salt and pepper. Remove from the pan, reserving the juices. Place the chicken on a baking sheet and cook in the oven for approximately 15 mins. Add the butter to the pan with the reserved juices, reheat, then add the onions and garlic and fry until softened. Sprinkle with the flour, sauté, then gradually add the stock and cream. Add the tomatoes, bring to a boil and simmer for 3 mins over a low heat until softened. Season with salt, pepper and sugar. Remove the chicken from the oven, slice and place in the sauce. Sprinkle with the chopped parsley, garnish with the remaining parsley leaf and serve.