Ingredients:

  For The Chicken:

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

·2 tablespoons Tapioca flour (or all purpose if not gluten free)

·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

·5oz jarred sun dried tomatoes in oil, drained (reserve

·2 tablespoons of oil for cooking)

·1 cup sliced mushrooms (8 oz)

·1½ cups milk (skim, reduced fat, full fat, almond, coconut, etc)

·1 tablespoon (gluten free) cornstarch mixed with 2 tablespoons of water

·⅓ cup fresh grated Parmesan cheese

·2 tablespoons fresh shredded basil, to serve

Instructions:

1.In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.

2.Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken in batches until golden on each side, cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.

3.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.

4.Reduce heat to low-medium heat, add the milk and bring to a boil, stirring occasionally. Season with salt and pepper to your taste.

5.Add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.

6.Add in the parmesan cheese; allow sauce to simmer for a further minute until it melts. Add the chicken into the cream; top with shredded basil; serve.