A chicken dish with mushrooms that is rich and creamy with sun-dried tomatoes(Creamy sun-dried tomato parmesan chicken). absolutely no heavy cream or cream at all! including selections that are dairy- and gluten-free.
No cream, yet packed with flavor, creamy sun-dried tomato parmesan chicken!
Cream-based Chicken With Parmesan-dried Tomatoes
Creamy sun-dried tomato parmesan chicken(Pinterest)When compared to traditional creamy sauce recipes, this pan has only a fraction of the fat and calories and is already bursting with flavor. This dish is wonderful because of the pan-fried garlic, sun-dried tomatoes, and mushrooms, as well as the melted parmesan cheese incorporated throughout the sauce.
A Recipe For A Creamy Sauce Without Cream
You will use evaporated milk to create the creamy sauce for this recipe. Either full fat or reduced fat can be used.
If you like, you may also use plain milk, but please be careful not to boil your sauce too quickly or it will curdle. Keep the temperature at a very moderate simmer.
The first step is to coat your chicken breasts (or thighs) with a flour and parmesan cheese mixture. To reduce the amount of gluten, use all-purpose, plain, or tapioca flour.
Cassava root is used to make tapioca flour, which is fantastic for baking and cooking without gluten.
Once the chicken has been covered in the flour/parmesan mixture, heat it in a skillet (or another pan) until it is cooked through and both sides are golden brown.
Once the mushrooms are tender and the pan is flavored with sun-dried tomato flavor, add the sun-dried tomatoes and continue to sauté the mixture.
A Creamy Chicken Sauce
How creamy is this sauce, by the way? How about sans cream? Using common milk. I’m done now. The BIG secret—which is not a secret—is that.
When milk is simmering with cornstarch added, the result is a gorgeous, rich, and creamy sauce that is free of the fat and calories found in thickened or heavy-based creams.
A stunning meal for a weeknight or weekend that FEELS like a cheat meal without actually being one.
Creamy sun-dried tomato parmesan chicken
A creamy sun-dried tomato parmesan chicken dish with mushrooms that is free of gluten and doesn’t contain ANY cream at all!
PREP:
10 MINS
COOK:
15 MINS
TOTAL:
25 MINS
SERVES:
4
PEOPLE
INGREDIENTS For Creamy sun dried tomato parmesan chicken
The Chicken:
- 4 fillets were created from 2 large boneless, skinless chicken breasts that were cut in half horizontally.
- 2 tablespoons of tapioca flour (or plain or all-purpose flour)
- 2 tablespoons of fresh Parmesan cheese, coarsely grated (do not include dairy-free option)
- 1 salt shaker
- fresh pepper
The Sauce:
- 2 tablespoons saved oil from sun-dried tomatoes (or olive oil)
- 2 tablespoons of garlic, minced
- Sun-dried tomato strips in oil, 200 g | 7 oz jarred, drained (reserve 2 tablespoons of oil for cooking)
- 1 cup (250 g | 8 oz) of sliced mushrooms
- 1 1/2 cups evaporated milk, either full-fat or reduced-fat.
- 2 tablespoons of milk and 1 tablespoon of cornstarch (cornflour)**
- Freshly grated Parmesan cheese, 1/3 cup (do not include dairy-free option)
- Italian herbs, two tablespoons (optional for added flavor)
- To serve, 2 tablespoons freshly chopped basil
INSTRUCTIONS For Creamy sun dried tomato parmesan chicken
Creamy sun-dried tomato parmesan chicken(Pinterest)-
In a shallow bowl, combine the flour, parmesan cheese, salt, and pepper. Dredge in the flour mixture; shake off excess and set aside.
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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 on each side, depending on the thickness of your chicken). Transfer onto a warm plate.
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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.
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Reduce heat to low heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the center of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)
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Add in the parmesan cheese; allow the sauce to simmer for a further minute until the cheese melts through the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a little extra pepper (optional), and serve over pasta, rice, or steamed veg.
NOTES
*Almond, rice, oat, or coconut milk can be used in place of milk. Use reduced-fat cream or half-and-half as an alternative. Do not include the cornstarch mixture if using cream in place of milk. It won’t be necessary.