2. In a large, deep frying pan, heat the oil over a medium heat. When it's hot, carefully add the chicken breasts. Cook for 5 minutes. Flip and cook for a further 5 minutes
3. Remove the chicken breasts to a plate, turn the heat under the pan to low and add the chorizo, garlic, sun-dried tomatoes, oregano and paprika. Stir for 2-3 minutes
4. Add the cream, stock, parmesan and plenty of salt and pepper and give everything a good stir
5. Sit the chicken back in the sauce. Put the lid on the pan and cook for 5 minutes. Turn the chicken and cook for another 5 minutes
6. Check the chicken is cooked through. Remove the pan from the heat, sprinkle over the basil leaves and the squeeze of half a lemon.
