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Tip enough plain flour into a big bowl. Cut up the chicken into bitesize chunks, season with salt and pepper, and coat in the flour, shaking off any excess.
Heat 1 tbsp of the oil in a non-stick frying pan, and over a medium-high heat fry the chicken for 5 mins or until golden brown. Remove from the pan and set aside on a plate while you make the sauce.
In the same pan, heat another 1 tbsp oil and gently fry the onion and garlic over a medium heat for 5-7 mins, until softened. Add the cream, chicken stock, the sundried tomatoes, chilli flakes and mixed herbs.
Stir to combine then add the chicken back to the pan. Simmer gently for 10-12 mins or until the chicken is cooked through, stirring occasionally.
Stir though the Parmesan (if using) and then turn off the heat.
Serve with pasta, rice or mashed/roast potatoes. Add a sprinkle of cheddar if you are skipping the parmesan.