Here's a quick and super delicious chicken recipe that I made up last night. It's not exactly health food with the amount of cream and parmesan, but not as bad a a takeaway or a stop at a junk food joint which might have been an easy choice last night after our afternoon cinema trip.

Eventually we got home quite late. I didn't realise everyone and their mother would be going to cinema on Easter Sunday, but of course they were because the shops are not open and the weather is shite, so what else are you supposed to do. Craft farm animals out of lichen and pine cones?

So the viewing we'd aimed for at the local cinema was sold out apart from a couple of sad lonely seats in the front row which we or rather I (Husband and kids are unable to make these kinds of decisions, they would probably still be hovering in that queue trying to decide what to do) turned down because I remembered that the same film was on in an other cinema just around the corner starting in 20 minutes. Well it wasn't, and after a little discussion with the ticket guy about misleading websites and tapping on my phone to find the misleading website while husband was trying to tell me I didn't always have to try to prove I was right. What's that supposed to mean? Does he not know me at all? Of course I have to.

Anyway deciding to be magnanimous (found the website and it didn't have wrong info, must have checked another cinema) I decided to abandon the argument and look for and found another theatre  we could get to in time for the start.

Still all of this took some time so we were all simultaneously feeling slighty hungry and sick with all the popcorn and Coke, when we finally got home after London had fallen and the president of the United States had once again been saved by a Scotsman, God bless America, Commonwealth and Scotland, and Morgan Freeman, he really should run for president, the times he's played president and vice president.

So okey, I didn't completely come up with the recipe. I had read about this creamy sun-dried tomato chicken sauce earlier and then just kind of recreated it based on what I remembered was in it. No time for checking the recipe, just chop chop chop and fry and cook and bish bash bosh on the table.

Chicken and sundered tomato cream pasta sauce (serves 6)

Oil
1-1.2 kg skinless and boneless chicken thigh (or any other part you like to use)
1 small yellow onion
3 spring onions
2 garlic cloves
1 red pepper
12 sundried tomatoes in oil
red pepper flakes
1 bunch of fresh basil
1 tsp of dried (or 1tbsp fresh) oregano
1 cup chicken stock
1 cup of cream (I had single, but go double if you dare)
1/2 cup of parmesan
(1-2 tbsp butter 1-2 tbsp flour - optional for Beurre Manie)

Cut the chicken thighs into two or if they are big into three. You can leave them whole if you like the look better that way, but cutting them makes them cook quicker. Season with salt and pepper. Heat oil in a large pan and add the chicken pieces, you can do this in batches if you have time and your pan is not big enough. Once chicken is nice and brown all over (doesn't need to be cooked through at this stage) remove to a plate.

Chop the onion, red pepper, sun-dried tomatoes and basil. Mince the garlic. Add the onions to the pan and sauté for a few minutes, add the garlic, red pepper and sun-dried tomatoes and continue cooking for a few minutes. Add the red pepper flakes, basil, chicken stock, cream and parmesan. Leave to cook on low heat. If your sauce looks thin you can either thicken if with plain flour or corn flour mixed to cold water before adding, or make a beurre manie by mixing equal amounts of soft butter and flour together and add to the sauce.

Leave to cook on low heat until the chicken is done - check the seasoning and serve with rice, potatoes or pasta of your choice and a fresh green salad.