Creamy Sun Dried Tomato Parmesan Chicken (No Cream)


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

*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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