Lightly pound the chicken thighs to an even thickness and cut in half
Season the flour with Man Grind and coat the chicken in the seasoned flour
Add a drizzle of oil to a pan over a medium high heat and sear the chicken for about 2 minutes each side to brown. Once brown set aside
Take a large shallow casserole or a deep fry pan and add the butter, melt over a medium high heat before adding all of the garlic , saute until fragrant
Next add the sliced sundried tomatoes and saute for another minute before pouring in the chicken stock and simmering for 5 minutes to reduce slightly
Add the cream and return the chicken to the pan, season with Italian Stallion and simmer for 5 minutes over a medium heat
Add fresh cracked pepper to taste and stir through parmesan. Serve over mashed potato or pasta
