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Creamy Sun Dried Tomato Parmesan Chicken (No Cream)

July 9, 2016

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Another easy chicken recipe for a quick weeknight meal! This one-skillet meal is packed with mouth watering Italian flavors…boasting garlic, sundried tomatoes, Parmesan and basil. What I love about this creamy, rich sauce is that there is NO cream. I chose whole milk but next time I will go lighter. The cornstarch mixture will also thicken up a lighter version. Take a break from the grill this week and fill your home with outrageous aromas. Serve over pasta or couscous.

Creamy Sun Dried Tomato Parmesan Chicken
Serves: 4

Chicken
2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets
2 tablespoons flour
2 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
Cracked pepper
Sauce
2 tablespoons reserved sun dried tomato oil (or olive oil)
2 tablespoons minced garlic
7oz jarred sun dried tomato strips in oil, drained (reserve 2 tablespoons of oil for cooking)  (I will use a few less ounces next time)
1 cup sliced mushrooms
1½ cups milk (reduced fat, skim or full fat milk)
1 tablespoon cornstarch mixed with 2 tablespoons of water
⅓ cup fresh grated Parmesan cheese
2 tablespoons fresh shredded basil, to serve

In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with 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 in batches until golden on each side, cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). 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 boil, stirring occasionally. Season with salt and pepper to your taste.
Add the milk/cornstarch mixture to the center of the pan, and 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 trough the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a title extra pepper (optional), and serve over pasta, coucous or steamed veggies.

Adapted from: Cafe Delites

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2 Comments leave one →
  1. Jeri Barry permalink
    July 10, 2016 8:17 am

    This looks absolutely delicious and I will definitely try it. Do you think I can make it ahead and reheat it for a dinner party?

    • shreddedsprout permalink*
      July 11, 2016 7:38 am

      Hi Jeri,
      I actually made and photographed the dish an hour or so before dinner and the sauce’s texture thickens up and was hard to duplicate the creaminess.

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