- Average
- Average budget
Ingredients
- 2 large boneless chicken breasts halved horizontally to make 4 fillets
- 2 tablespoons flour
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- Pepper
- 2 tbsp. reserved sun-dried tomato oil
- 2 tbsp. 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 tbsp. cornstarch mixed with 2 tbsp. milk
- 1/3 cup grated Parmesan
- 2 tsp. Italian herbs
- 2 tablespoons fresh basil to serve
Preparation
Step 1
In a shallow bow, combine the flour, parmesan cheese, salt and pepper. Dredge the chicken in the flour mixture; shake off excess and set aside.
Step 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.
Step 3
Add 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.
Step 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 taste and add the milk-cornstarch mixture. Continue to simmer while quickly stirring the mixture through until the sauce thickens.
Step 5
Add in the parmesan cheese; allow sauce to simmer for another minute until cheese melts through the sauce. Add the chicken back into the pan; sprinkle with fresh basil and a little extra pepper.