Sun Dried Tomato Parmesan Chicken (Edit)

From Cafe Delites

Yield

4 servings

Ingredients

  • – For The Chicken –

  • 2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets

  • 2 tablespoons Tapioca flour (or all purpose or plain flour)

  • 2 tablespoons finely grated fresh Parmesan cheese (do not include for dairy free option)

  • 1 teaspoon salt

  • Cracked pepper

  • – For The Sauce –

  • 2 tablespoons reserved sun dried tomato oil (or olive oil)

  • 2 tablespoons minced garlic

  • 7 oz jarred sun dried tomato strips in oil, drained (reserve 2 tablespoons of oil for cooking)

  • 1 cup sliced mushrooms

  • 1 1/2 cups evaporated milk (reduced fat or full fat milk)

  • 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of milk

  • 1/2 cup fresh grated Parmesan cheese (do not include for dairy free option)

  • 2 teaspoons Italian herbs (optional for added flavor)

  • 2 tablespoons fresh shredded basil, to serve

Directions

  • In a shallow bowl, combine the flour, Parmesan cheese, 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 until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, 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 heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the center of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)

  • Add in the Parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a little extra pepper (optional), and serve over pasta, rice or steamed veg.