Creamy Sun Dried Tomato Parmesan Chicken (No Cream

• Gluten free

• Meat

  • 2 Chicken breasts, large boneless and skinless

• Produce

  • 2 tbsp Basil, fresh
  • 2 tbsp Garlic
  • 1 cup Mushrooms

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Pepper, Cracked
  • 1 tsp Salt
  • 2 tbsp Tapioca flour

• Oils & Vinegars

  • 2 tbsp Reserved sun dried tomato oil
  • 398 1/2 g Sun dried tomato strips in oil, jarred

• Dairy

  • 1 1/2 cups Milk, reduced fat
  • 2 tbsp Parmesan cheese, fresh
  • 1/3 cup Parmesan cheese, fresh grated

Found on cafedelites.com

Description

Ingredients

• 2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets
• 2 tablespoons Tapioca flour (or all purpose or plain flour/s)
• 2 tablespoons finely grated fresh Parmesan cheese (do not include for dairy free option)
• 1 teaspoon salt
• Cracked pepper
• 2 tablespoons reserved sun dried tomato oil (or olive oil)
• 2 tablespoons minced garlic
• 200g | 7oz jarred sun dried tomato strips in oil, drained (reserve 2 tablespoons of oil for cooking)
• 1 cup sliced mushrooms (250 g | 8 oz)
• 1½ cups milk (reduced fat, skim or full fat milk) *SEE NOTES FOR DAIRY FREE OPTIONS
• 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of water**
• ⅓ cup fresh grated Parmesan cheese (do not include for dairy free option)
• 2 tablespoons fresh shredded basil, to serve

Directions

• In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
• Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken in batches until golden on each side, cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
• Add the remaining 1 tablespoon of oil to the skillet; sauté the garlic until fragrant (about 1 minute). Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft.
• Reduce heat to low-medium heat, add the milk and bring to a boil, stirring occasionally. Season with salt and pepper to your taste.
• Add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
• Add in the parmesan cheese; allow sauce to simmer for a further minute until cheese melts trough the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a title extra pepper (optional), and serve over pasta, rice or steamed veg.