Cut the chicken breasts in half lengthways to form 8 thinner fillets. Season the chicken with salt and pepper.

Heat some oil in a large frying pan, cook the chicken over a high heat until it's golden brown on both sides. Remove the chicken from the pan and set aside.

In the same pan, add the diced onion and cook for a few minutes until the onions soften.

Add the chopped garlic and cook for one minute, before pouring in the white wine. Reduce the wine by half.

Pour in the chicken stock and the double cream then add the sun dried tomatoes, parmesan, tomato pureé and dijon mustard.

Bring it to the boi, then turn it down to a simmer. Add the chicken back into the pan and cook until the sauce thickens and the chicken is cooked through.

Stir through some torn basil leaves. Taste for seasoning then it's ready to serve.