Creamy Sun Dried Tomato Parmesan Chicken

By Cafe Delites · 35 min

Ingredients

Instructions

1. In a shallow bowl, mix the flour, parmesan, salt and pepper. Dredge the chicken in the mixture, shake off the excess and set aside.
2. Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat. Fry the chicken until golden on each side and cooked through with no pink, about 5 to 6 minutes per side depending on thickness. Move to a warm plate.
3. Add the remaining 1 tablespoon of oil to the skillet and sauté the garlic until fragrant, about 1 minute. Add the sun-dried tomatoes and mushrooms and fry until the mushrooms are just soft.
4. Lower the heat to low, add the milk (or cream if using) and bring to a gentle simmer, stirring now and then. Season to taste with salt and pepper. Pour the milk and cornstarch mixture into the centre of the pan and keep stirring while simmering until the sauce thickens.
5. Stir in the parmesan and simmer for about 1 more minute until melted. Return the chicken to the pan, sprinkle with the basil and a little extra pepper if you like, and serve.

Summarized from Cafe Delites's video. Watch it for the details.

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GarlicCheeseMushroomParmesan cheeseChicken breastEvaporated milkSun dried tomato