Ingredients

The following ingredients have 4 Servings
  • 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
  • 2 tablespoons reserved sun dried tomato oil ((or olive oil))
  • 2 tablespoons minced garlic
  • 200 g | 7oz jarred sun dried tomato strips in oil (, drained (reserve 2 tablespoons of oil for cooking))
  • 1 cup sliced mushrooms ((250 g | 8 oz))
  • 1 1/2 cups evaporated milk ((reduced fat or full fat 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)

Instruction

  • 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; 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 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.