Start by slicing your shallots and courgettes, and butterflying your chicken breasts. Then, weigh out the remainder of your ingredients.
In a saucepan, add your water for the rice and bring it to a boil. Season the water with salt and add your rice, cook for 10 mins. Once cooked, drain and set aside.
Meanwhile, add a large frying pan to medium-high heat. Once hot, add half the sun-dried tomato oil, followed by the chicken. Season with salt and pepper, and cook for 6 mins - flipping once, until both sides have browned. Then, transfer the cooked chicken to a plate.
In the same pan, add the remaining sun-dried tomato oil, courgettes, and shallots. Cook for 6 mins until browned. Then, pour in the white wine (optional) and scrape off any browned bits from the pan whilst the liquid evaporates (2 mins). Then, add the sun-dried tomatoes and cook for a further 2 mins.
Lower the heat to medium-low and mix in the single cream. Simmer for 2 mins, then add the cooked chicken back in, along with any juices that collected. Coat the chicken with the sauce and let it simmer for another 2 mins.
Sprinkle in your parsley, mix, and prepare to serve. Plate your rice on one side, and top the chicken and vegetables with the sauce on the other side.
