Season the chicken breasts

Melt 2 tbsp of butter in a large frying pan over a high medium heat. Add the chicken and sear both sides until golden brown, about 2-3 minutes on both sides. Set aside.

Melt remaining butter in the frying pan. Add garlic and cooked for about 1-2 minutes, stirring frequently.

Stir in chicken stock, cream, sun-dried tomatoes, parmesan, thyme, oregano and basil.

Bring to the boil, reduce heat and simmer until thickened, about 3-5 minutes. Return chicken to the pan.

Cook in the pan for about 30 minutes until cooked thoroughly.

Serve