creamy sun dried tomato parmesan chicken (no cream)

There’s so much flavour happening in this pan right now, and only a quarter of the fat and calories when compared with typical creamy sauce recipes. Pan fried garlic followed closely by sun dried tomatoes and mushrooms AND melted parmesan cheese through this sauce makes this dinner incredible.
To make the creamy sauce for this recipe, you’re going to use evaporated milk. You can use full fat or reduced fat. You can also use plain milk if you like, but please take care that you don’t boil your sauce rapidly or it will curdle. Keep it to a very low and gentle simmer.
Do you see how creamy this sauce is? And how without cream? Using normal, humble milk. That’s it. That’s the BIG secret that’s really no secret. Milk mixed with cornstarch when it’s simmering = a beautiful, thick and creamy sauce without the fat and calories of thickened or heavy based creams. A beautiful, weeknight OR weekend meal that FEELS like a cheat meal withOUT any cheating.

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**
• 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

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. .....................

for full instruction please see : cafedelites.com

Share this post