Creamy Sun Dried Tomato Parmesan Chicken (No Cream)
You can never have too many main course recipes, so give Creamy Sun Dried Tomato Parmesan Chicken (No Cream) a try. This recipe serves 4. Watching your figure? This gluten free recipe has 407 calories, 31g of protein, and 13g of fat per serving. For $4.72 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe is liked by 36354 foodies and cooks. This recipe from Cafe Delites requires sun dried tomato, cornstarch, parmesan cheese, and garlic. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 98%, this dish is super. Creamy Sun Dried Tomato Parmesan Chicken (No Cream), Creamy Sun Dried Tomato Parmesan Chicken (No Cream), and Creamy Sun Dried Tomato + Parmesan Chicken Zoodles are very similar to this recipe.
Servings: 4
Ingredients:
2 tablespoons fresh shredded basil , to serve
1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of milk**
1 1/2 cups milk (reduced fat or full fat milk) OR evaporated milk*
2 tablespoons minced garlic
2 teaspoons Italian herbs (optional for added flavour)
1 cup sliced mushrooms (250 g | 8 oz)
1/3 cup fresh grated Parmesan cheese (do not include for dairy free option)
2 tablespoons finely grated fresh Parmesan cheese (do not include for dairy free option)
Cracked pepper
1 teaspoon salt
2 large boneless and skinless chicken breasts , halved horizontally to make 4 fillets
2 tablespoons reserved sun dried tomato oil (or olive oil)
200 g | 7oz jarred sun dried tomato strips in oil , drained (reserve 2 tablespoons of oil for cooking)
2 tablespoons Tapioca flour (or all purpose or plain flour/s)
Equipment:
bowl
frying pan
Cooking instruction summary:
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 (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate. Add the remaining 1 tablespoon of oil to the skillet; saut 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 (or cream if using) and bring to a gentle simmer, stirring occasionally. 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.) 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 a little extra pepper (optional), and serve over pasta, rice or steamed veg.
Step by step:
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. 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).
3. Transfer onto a warm plate.
4. Add the remaining 1 tablespoon of oil to the skillet; saut the garlic until fragrant (about 1 minute).
5. Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft.
6. Reduce heat to low-medium heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. 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.
Nutrition Information:
covered percent of daily need
