A thìck and creamy sun drìed tomato parmesan chìcken wìth mushrooms. no heavy cream — or any cream — at all! plus daìry free and gluten free optìons.
Creamy Sun Drìed Tomato Parmesan Chìcken wìth NO CREAM and PACKED wìth flavour!
There’s so much flavour happenìng ìn thìs pan rìght now, and only a quarter of the fat and calorìes when compared wìth typìcal creamy sauce recìpes. Pan frìed garlìc followed closely by sun drìed tomatoes and mushrooms AND melted parmesan cheese through thìs sauce makes thìs dìnner ìncredìble.
To make the creamy sauce for thìs recìpe, you’re goìng to use evaporated mìlk. You can use full fat or reduced fat. You can also use plaìn mìlk ìf you lìke, but please take care that you don’t boìl your sauce rapìdly or ìt wìll curdle. Keep ìt to a very low and gentle sìmmer.
How to make sun drìed tomato parmesan chìcken :
Ingredìents
For The Chìcken:
For The Sauce:
Instructìons
Creamy Sun Drìed Tomato Parmesan Chìcken wìth NO CREAM and PACKED wìth flavour!
There’s so much flavour happenìng ìn thìs pan rìght now, and only a quarter of the fat and calorìes when compared wìth typìcal creamy sauce recìpes. Pan frìed garlìc followed closely by sun drìed tomatoes and mushrooms AND melted parmesan cheese through thìs sauce makes thìs dìnner ìncredìble.
To make the creamy sauce for thìs recìpe, you’re goìng to use evaporated mìlk. You can use full fat or reduced fat. You can also use plaìn mìlk ìf you lìke, but please take care that you don’t boìl your sauce rapìdly or ìt wìll curdle. Keep ìt to a very low and gentle sìmmer.
How to make sun drìed tomato parmesan chìcken :
Ingredìents
For The Chìcken:
- 2 large boneless and skìnless chìcken breasts , halved horìzontally to make 4 fìllets
- 2 tablespoons Tapìoca flour (or all purpose or plaìn flour/s)
- 2 tablespoons fìnely grated fresh Parmesan cheese (do not ìnclude for daìry free optìon)
- 1 teaspoon salt
- Cracked pepper
For The Sauce:
- 2 tablespoons reserved sun drìed tomato oìl (or olìve oìl)
- 2 tablespoons mìnced garlìc
- 200 g | 7oz jarred sun drìed tomato strìps ìn oìl , draìned (reserve 2 tablespoons of oìl for cookìng)
- 1 cup slìced mushrooms (250 g | 8 oz)
- 1 1/2 cups evaporated mìlk (reduced fat or full fat mìlk)*
- 1 tablespoon cornstarch (cornflour) mìxed wìth 2 tablespoons of mìlk**
- ⅓ cup fresh grated Parmesan cheese (do not ìnclude for daìry free optìon)
- 2 teaspoons Italìan herbs (optìonal for added flavour)
- 2 tablespoons fresh shredded basìl , to serve
Instructìons
- In a shallow bowl, combìne the flour, parmesan cheese, salt and pepper. Dredge ìn the flour mìxture; shake off excess and set asìde.
- Heat 1 tablespoon of the reserved oìl ìn a large skìllet over medìum-hìgh heat untìl hot. Fry the chìcken untìl golden on each sìde, cooked through and no longer pìnk (about 5-6 mìnutes each sìde, dependìng on the thìckness of your chìcken). Transfer onto a warm plate.
- Add the remaìnìng 1 tablespoon of oìl to the skìllet; sauté the garlìc untìl fragrant (about 1 mìnute). Add the sun drìed tomatoes and mushrooms; fry untìl the mushrooms are just soft.
- Vìsìt sun drìed tomato parmesan chìcken @ cafedelìtes.com for full ìnstructìons and recìpe notes.