Ingredients
2large chicken breasts,boneless and skinless, halved horizontally to make 4 fillets
2tbsptapioca flour,or all purpose, or plain flour
2tbspfresh parmesan cheese,finely grated
1tspsalt
cracked pepper
2tbspsun dried tomato oil,reserved from jar, or olive oil
2tbspgarlic,minced
7ozsun dried tomato strips in oil,drained
1cupmushrooms,sliced
1½cupsevaporated milk,or reduced fat, or full fat milk
1tbspcornstarch,(mixed with 2 tbsp of milk)
⅓cupfresh Parmesan cheese,grated
2tspItalian herbs,optional
2tbspfresh basil,shredded, to serve
Preparation
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 for about 5 to 6 minutes each side, depending on the thickness of 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, then sauté the garlic for about 1 minute until fragrant. Add the sun dried tomatoes and mushrooms, then fry until the mushrooms are just soft.
Reduce heat to low heat, add the milk and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to 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, then allow the sauce to simmer for a further minute until the cheese melts through the sauce.
Add the chicken back into the pan; sprinkle with the fresh basil and a little extra pepper.
Serve over pasta, rice or steamed veg, and enjoy!
