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
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
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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