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Cut the chicken breasts in half long-ways so you have two, thinner chicken breast steaks.
Mix the cornflour and paprika on a large plate, then coat the chicken, being sure to press the mixture in well so there are no gaps.
Add a little of the oil from the sun-dried tomatoes jar into a large frying pan and place on a medium heat.
Once hot, add the chicken breasts, and fry for 3-4 minutes on each side until golden brown. Remove from the pan onto a plate.
Place the pan back on the heat, adding a little more of the oil if it has gone dry. Add the sun-dried tomatoes, garlic, oregano, thyme and chilli flakes.
Fry for one minute, stirring well, then add the chicken back to the pan along with the chicken stock, cream and lemon juice.
Bring to the boil then turn down to a low simmer. Place a lid on the pan and continue to simmer on a low heat for 10-15 minutes, turning the chicken half way through, until it is cooked through.
Stir in the chopped basil and parmesan, then serve straight away with a wedge of lemon to squeeze over the top.