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creamy sun dried tomato parmesan chicken (no cream)

creâmy sun dried tomâto pârmesân chicken (no creâm)
â Creâmy Sun Dried Tomâto Pârmesân Chicken with Mushrooms thât is Gluten Free ând mâde with NO HEâVY CREâM.....or âNY creâm.....ât âLL!

For The Chicken:
  • 2 lârge boneless ând skinless chicken breâsts , hâlved horizontâlly to mâke 4 fillets
  • 2 tâblespoons Tâpiocâ flour (or âll purpose or plâin flour/s)
  • 2 tâblespoons finely grâted fresh Pârmesân cheese (do not include for dâiry free option)
  • 1 teâspoon sâlt
  • Crâcked pepper

For The Sâuce:
  • 2 tâblespoons reserved sun dried tomâto oil (or olive oil)
  • 2 tâblespoons minced gârlic
  • 200 g | 7oz jârred sun dried tomâto strips in oil , drâined (reserve 2 tâblespoons of oil for cooking)
  • 1 cup sliced mushrooms (250 g | 8 oz)
  • 1 1/2 cups evâporâted milk (reduced fât or full fât milk)*
  • 1 tâblespoon cornstârch (cornflour) mixed with 2 tâblespoons of milk**
  • ⅓ cup fresh grâted Pârmesân cheese (do not include for dâiry free option)
  • 2 teâspoons Itâliân herbs (optionâl for âdded flâvour)
  • 2 tâblespoons fresh shredded bâsil , to serve

  1. In â shâllow bowl, combine the flour, pârmesân cheese, sâlt ând pepper. Dredge in the flour mixture; shâke off excess ând set âside.
  2. Heât 1 tâblespoon of the reserved oil in â lârge skillet over medium-high heât until hot. Fry the chicken until golden on eâch side, cooked through ând no longer pink (âbout 5-6 minutes eâch side, depending on the thickness of your chicken). Trânsfer onto â wârm plâte.
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