Friday, March 10, 2017

Home Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms

Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms

Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms


A Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms that is Gluten Free and made with NO HEAVY CREAM or any cream at all :) 




Creamy Sun Dried Tomato Parmesan Chicken with Mushroom Recipe


Yields : 4 servings

INGREDIENTS

For The Chicken:

  • ·         2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets
  • ·         2 tablespoons Tapioca flour (or all purpose or plain flour/s)
  • ·         2 tablespoons finely grated fresh Parmesan cheese (do not include for dairy free option)
  • ·         1 teaspoon salt
  • ·         Cracked pepper

For The Sauce:

  • ·         2 tablespoons reserved sun dried tomato oil (or olive oil)
  • ·         2 tablespoons minced garlic
  • ·         200g | 7oz jarred sun dried tomato strips in oil, drained (reserve 2 tablespoons of oil for cooking)
  • ·         1 cup sliced mushrooms (250 g | 8 oz)
  • ·         1½ cups milk (reduced fat or full fat milk) OR evaporated milk*
  • ·         1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of milk**
  • ·         ⅓ cup fresh grated Parmesan cheese (do not include for dairy free option)
  • ·         2 teaspoons Italian herbs (optional for added flavour)
  • ·         2 tablespoons fresh shredded basil, to serve

INSTRUCTIONS

1.   1. In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge in the flour mixture; shake off excess and set aside.
2    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, depending on the thickness of your chicken). Transfer onto a warm plate.
3. Add the remaining 1 tablespoon of oil to the skillet; sauté the garlic until fragrant (about 1 minute). 4. Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft.
5. Reduce heat to low-medium heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally.
6. 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. (Only use cornstarch if using milk for your sauce.)
7.Add in the parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce.
8. 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.

NOTES

*Substitute milk with almond, rice, oat, or coconut milk. Alternatively, use half and half or a reduced fat cream. If using cream in place of milk, do not add the cornstarch mixture. You won't need it.
**For a gluten free option, find GLUTEN FREE Cornstarch where available

Nutrition Facts



Originally recipe from : Cafe Delites

Author