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Creamy Sun Dried Tomato Parmesan Chicken Recipe


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     Creamy Sun Dried Tomato Parmesan Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4

2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets
2 tbsp AP flour
2 tbsp finely grated fresh Parmesan cheese
1 tsp salt
Cracked pepper
2 tbsp olive oil
2 tbsp minced garlic
1 can diced tomatoes
1 cup sliced mushrooms
1 1/2 cups evaporated milk
1 tbsp cornstarch mixed with 2 tablespoons of milk
1/3 cup fresh grated Parmesan cheese
2 tsp Italian herbs
2 tbsp fresh shredded basil, to serve

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 and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the center 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 serve over pasta, rice or steamed veg.

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