Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms

This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich flavors that will leave you craving more! Everyone loved so much it will be definitely be one of our top "go to" chicken dinners.

Ingredients:

For The Chicken:

2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets

2 Tablespoons flour

2 Tablespoons finely grated fresh Parmesan cheese

1 teaspoon salt

Cracked pepper

For The Sauce:

2 Tablespoons reserved sun dried tomato oil (or olive oil)

2 Tablespoons minced garlic

7oz jarred sun dried tomato strips in oil, drained (reserve 2 tablespoons of oil for cooking)*

1 cup sliced mushrooms

1½ cups milk**

1 Tablespoon cornstarch mixed with 2 Tablespoons of milk**

1/3 cup fresh grated Parmesan cheese

1 teaspoon Italian seasoning (optional for added flavor)

Instructions:

In a shallow bowl, combine the flour, parmesan cheese, salt and pepper.

Dredge chicken in the flour mixture; shake off excess and set aside.

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 each side, depending on the thickness of your chicken). Transfer onto a warm plate.

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.

Reduce heat to low-medium 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.)

Add in the parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce.

Add the chicken back into the pan.

Serve over pasta, rice or steamed vegetables.

*If no jarred available, use packaged sundried tomatoes soaked for several hours or overnight in 4 Tablespoons olive oil as the tomato slices will soak up some of the oil.

**Alternatively, use half and half or cream. If using cream in place of milk, do not add the cornstarch mixture. You won't need it.