Dust boneless chicken thighs (leaving the skin on if desired) with seasoned flour, shaking off the excess, and brown in hot olive oil
on both sides. Remove and set aside. Finely chop a shallot and a crushed clove of garlic and soften in the same pan, then add 4 – 5
chopped sun-dried tomatoes and a ½ cup of double cream together with a ½ cup of dry white wine. Bring to a simmer, stir in ½ cup of
grated parmesan cheese and a pinch of red pepper flakes, and return the chicken to the pan. Cover and simmer for 15 – 20 minutes,
until the chicken is cooked and the sauce thick and creamy. Check the seasoning – the cheese will probably have enough salt - then serve
garnished with chopped parsley and accompany with pasta such as rigatoni, mixed with courgette batons.