1. Season the chicken. Dust the chicken in a mixture of the flour and 2 tsp (half the) paprika.
2. Heat oil and 25g butter in a large deep frypan over medium heat. Cook until deep golden on both sides (2-3 mins each side).
3. Remove from the pan then add the remaining 25g butter to the pan and melt, then add the onion and cook for 3-4 minutes until softened.
4. Add the garlic, chilli, oregano, remaining paprika and cook for 1 minute then add the stock and cream. Cook for 5 minutes, scraping the bottom of the pan.
5. Season with lots of cracked black pepper and add the semi dried tomatoes and lemon zest then cook for 5 minutes for the flavours to infuse.
6. Stir through parmesan and melt then add the chicken back to the pan and cook for another 8 minutes.
7. Drizzle with lemon juice and scatter with parsley. Serve with parmesan potatoes and green salad.
TIP: Serve with a green salad was Cos lettuce, chives, cracked black pepper and extra virgin olive oil.
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