SERVES: 4

METHOD

Step 1
Place potatoes in a medium saucepan covered in water over a medium-high heat. Bring to the boil and cook for 5 minutes or until just tender. Drain and set aside until required.

Step 2
Heat 2 tablespoons of reserved tomato oil in a saute pan over a medium-high heat. Combine flour, paprika, salt and pepper together in a shallow bowl. Coat chicken breasts in seasoned flour and cook in hot pan for 5 minutes each side until golden. Remove from pan and set aside until required.

Step 3
Heat remaining 1 tablespoon tomato oil in the same pan as the chicken over a low heat. Add onion, garlic, oregano, chilli and semi-dried tomatoes stirring to combine. Cover and cook for 10 minutes until onion is soft and tender.

Step 4
Add stock and cream to the pan, stirring to combine and increase heat to medium. Return chicken to pan with potatoes, cover and cook for 15 minutes, turning chicken halfway through cooking.

To finish, remove chicken from pan, add parmesan, stirring gently until melted and combined. Check seasoning and sprinkle basil on top to serve.

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