Pat the chicken breasts dry, then dredge each one in the plain flour and shake off any excess. Season both sides generously with sea salt and freshly ground black pepper.

Heat the olive oil in a large, deep frying pan over medium heat. When the oil shimmers, add the chicken breasts. Cook undisturbed for 5 minutes, then flip and cook for a further 5 minutes until deeply golden on both sides. Remove the chicken to a plate and set aside.

Reduce the heat to low. In the same pan, add the crushed garlic, drained sun-dried tomatoes, dried oregano, and paprika. Stir continuously for 3 to 5 minutes until the garlic softens and the tomatoes begin to caramelize.

Pour in the double cream and chicken stock. Add the grated parmesan with a generous seasoning of salt and black pepper. Stir until the parmesan melts completely and the sauce turns smooth and glossy.

Return the seared chicken breasts to the sauce. Put the lid on the pan and cook over low-medium heat for 5 minutes. Turn the chicken and cook for another 5 minutes with the lid on. Check that the internal temperature reaches 165°F (74°C) at the thickest point.

Remove the pan from the heat. Scatter the fresh basil leaves over the top and squeeze the juice of half a lemon over the dish. If the sauce curdles slightly from the lemon, remove the chicken, whisk the sauce smooth, then plate and spoon generously over the top.