Creamy Sun Dried Tomato Parmesan Chicken

Creamy Sun Dried Tomato Parmesan Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

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

  • 2

    tablespoons flour

  • 2

    tablespoons grated Parmesan cheese

  • 1

    teaspoon salt

  • Pepper

  • 2

    tablespoons reserved sun-dried tomato oil

  • 2

    tablespoons minced garlic

  • 7 ounce jar sun dried tomato strips in oil, drained

  • 1

    cup sliced mushrooms

  • cups milk (or cream for a richer sauce)

  • 1

    tablespoon cornstarch mixed with 2 tablespoons of milk

  • cup grated Parmesan cheese

  • 2

    teaspoons Italian herbs

  • 2

    tablespoons fresh basil, to serve

Directions

1. In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge the chicken in the flour mixture; shake off excess and set aside. 2. 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). Transfer when done to a plate. 3. Add the remaining 1 tablespoon of oil to the skillet; saute the garlic until fragrant (about 1 minute). Add the tomatoes and mushrooms; fry until the mushrooms are just soft. 4. Reduce heat to low-medium, add the milk or cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture. Continue to simmer while quickly stirring the mixture through until the sauce thickens. 5. Add in the parmesan cheese; allow sauce to simmer for a another minute until cheese melts through the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a little extra pepper. Serve over pasta, rice, or with steamed vegetables.


Nutrition

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