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CREAMY SUN DRIED TOMATO PARMESAN CHICKEN (NO CREAM)

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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
  • 200g | 7oz jarred sun dried tomato strips in oil, drained (reserve 2 tablespoons of oil for cooking)
  • 1 cup sliced mushrooms (250 g | 8 oz)
  • 1½ cups milk (reduced fat, skim or full fat milk) *SEE NOTES FOR DAIRY FREE OPTIONS
  • 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of water**
  • ⅓ cup fresh grated Parmesan cheese (do not include for dairy free option)
  • 2 tablespoons fresh shredded basil, to serve
INSTRUCTIONS
  1. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with 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 in batches until golden on each side, cooked through and no longer pink (about 3-4 minutes, 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. Reduce heat to low-medium heat, add the milk and bring to a boil, stirring occasionally. Season with salt and pepper to your taste.
  5. Add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
  6. Add in the parmesan cheese; allow sauce to simmer for a further minute until cheese melts trough the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a title extra pepper (optional), and serve over pasta, rice or steamed veg.
NOTES
*Substitute milk with almond, rice, oat, or coconut milk. Alternatively, if using cream in place of milk, do not add the cornstarch mixture. You won't need it.
**For a gluten free option, find GLUTEN FREE Cornstarch where available


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