Description

There will be no complaining from your family when you make them this 5 star creamy chicken dish. It's so easy to make and is so good, it will become a favorite on your regular menu. Make it gluten-free if desired with gluten-free cornstarch, if desired.

Ingredients

• Chicken:
• 2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets
• 2 T. Tapioca flour (or all-purpose or plain flour could be used)
• 2 T. finely grated fresh Parmesan cheese (omit for dairy free option)
• 1 t. salt
• freshly ground black pepper, to taste
• Sauce:
• 2 T. reserved sun-dried tomato oil (or olive oil)
• 2 T. minced garlic
• 7 oz. jarred sun-dried tomato strips in oil, drained (reserve 2 T. oil for cooking)
• 1 c. sliced mushrooms
• 1½ c. milk (reduced fat or full fat milk) or evaporated milk*
• 1 T. cornstarch (cornflour) mixed with 2 T. milk**
• ⅓ c. freshly grated Parmesan cheese (omit for dairy free option)
• 2 t. Italian herbs
• 2 T. freshly shredded basil, for serving

Steps

1. In a shallow bowl, combine flour, Parmesan cheese, salt and pepper.
2. Dredge chicken in flour mixture; shake off excess; set aside.
3. Heat 1 T. reserved oil in a large skillet over medium-high heat until hot. Fry chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes per side, depending on the thickness of chicken). Transfer to a warm plate.