Thursday, December 20, 2018

Creamy Sun Dried Tomato Parmesan Chicken (No Cream)





Creamy Sun Dried Tomato Parmesan Chicken (No Cream)








A Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms that is Gluten Free and made with NO HEAVY CREAM.....or ANY cream.....at ALL!



Ingredients
For The Chicken:
·         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
For The Sauce:
·         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**
·          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


Instructions
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). Transfer onto a warm plate.
3.    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.
4.    ……………………………………….

5.    ………………………………………………..: Full instructions: https://cafedelites.com/sun-dried-tomato-parmesan-chicken/