Creamy Sun Dried Tomato Parmesan Chicken

By BobN

Ingredients

• For The Chicken:
• 2 large boneless and skinless chicken breasts , halved horizontally to make 4 fillets
• 2 tablespoons flour
• 2 tablespoons finely grated fresh Parmesan cheese
• 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 milk OR evaporated milk
• 1 tablespoon cornstarch mixed with 2 tablespoons of milk
• 1/3 cup fresh grated Parmesan cheese
• 2 teaspoons Italian herbs for added flavour
• 2 tablespoons fresh shredded basil , to serve

Preparation

Step 1

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 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 (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 centre of the pan.
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 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.