Creamy Sun Dried Tomato Parmesan Chicken

By Nanatimesthree

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
• 1 1/2 cups milk (or cream for a richer sauce)
• 1 tablespoon cornstarch mixed with 2 tablespoons of milk
• 1/3 cup grated Parmesan cheese
• 2 teaspoons Italian herbs
• 2 tablespoons fresh basil, to serve

Preparation

Step 1

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.