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Homemade Sun Dried Tomato Chicken photo

Sun Dried Tomato Chicken

A creamy sun-dried tomato and mushroom sauce coats lightly pan-fried chicken for a quick, flavorful weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Shallow bowl
  • Measuring cups and spoons
  • Spatula or tongs
  • Knife and cutting board

Ingredients
  

  • 2 boneless skinless chicken breasts halved horizontally to make 4 fillets
  • 2 tablespoons tapioca flour or all-purpose/plain flour
  • 2 tablespoons parmesan cheese finely grated, do not include for dairy-free option
  • 1 teaspoon salt
  • 1 pinch cracked pepper
  • 2 tablespoons sun-dried tomato oil or olive oil, reserve 2 tablespoons of oil from jarred sun-dried tomatoes for cooking
  • 2 tablespoons garlic minced
  • 7 ounces sun-dried tomato strips in oil jarred, drained
  • 1 cup mushrooms sliced
  • 1 1/2 cups evaporated milk reduced fat or full fat milk (can substitute non-dairy), or use cream and omit cornstarch
  • 1 tablespoon cornstarch cornflour mixed with 2 tablespoons of milk (only if using milk)
  • 1/3 cup parmesan cheese do not include for dairy-free option
  • 2 teaspoons Italian herbs optional
  • 2 tablespoons fresh basil shredded, to serve

Instructions
 

  • Place the tapioca flour, 2 tablespoons grated parmesan, salt, and cracked pepper in a shallow bowl and mix to combine.
  • Halve the chicken breasts horizontally to make 4 fillets, then dredge each fillet in the flour mixture, shaking off excess; set aside.
  • Heat 1 tablespoon of the reserved sun-dried tomato oil (or olive oil) in a large skillet over medium-high heat until hot.
  • Fry the chicken fillets in the hot skillet until golden and cooked through, about 5–6 minutes per side depending on thickness. Transfer to a warm plate.
  • Add the remaining 1 tablespoon of oil to the skillet and sauté the minced garlic for about 1 minute, until fragrant.
  • Add the drained sun-dried tomato strips and sliced mushrooms; cook until the mushrooms are just softened, about 3–4 minutes.
  • Reduce heat to low and pour in the evaporated milk (or chosen milk/cream). Bring to a gentle simmer, seasoning with salt and pepper to taste.
  • If using milk (not cream), stir the cornstarch mixed with 2 tablespoons milk into the sauce and simmer while stirring until the sauce thickens.
  • Stir in the remaining 1/3 cup grated parmesan and the Italian herbs (if using) and simmer for 1 minute more until the cheese melts into the sauce.
  • Return the cooked chicken to the skillet, spoon the sauce over the fillets, sprinkle with shredded fresh basil, and serve.

Notes

  • Substitute milk with almond, rice, oat, or coconut milk.
  • Alternatively use half-and-half or reduced-fat cream.
  • If using cream instead of milk, omit the cornstarch mixture.