Sun Dried Tomato Parmesan Chicken

By Nanatimesthree

Ingredients

• 2 large boneless chicken breasts
• halved to make 4 fillets
• 2 Tbsp flour
• 2 Tbsp Parmesan cheese
• 1 tsp salt
• Pepper
• 2 Tbsp reserved 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
• 1 Tbsp cornstarch mixed with
• 2 Tbsp milk
• 1/3 cup grated parmesan
• 2 tsp Italian herbs
• 2 Tbsp fresh basil

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 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.

Step 2

Heat 1 tablespoon of the reserved tomato 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 oi to the skillet; saute the garlic until fragrant (about 1 minutes). 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 gently 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.