Creamy Sun Dried Tomato Parmesan Chicken (No Cream)

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  2 Chicken Breast, Boneless Skinless(544g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Tapioca Starch (Flour), Dry
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  1 tsp 1 teaspoon salt
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  1 1 pinch cracked pepper
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Garlic
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  7 oz Tomatoes, Sun-Dried, Packed In Oil
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  1 cup Mushrooms, White, Sliced
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  1.5 cup Evaporated Milk, Canned
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  1 tbsp Cornstarch
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 tsp Italian seasoning
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  2 tbsp Basil, Fresh

Instructions

1. 1Pat the chicken breasts dry with paper towels. In a shallow bowl, combine the tapioca starch, grated Parmesan, Italian seasoning, salt, and pepper. Dredge each chicken breast in the mixture, shaking off excess, and set aside on a plate.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the chicken and cook 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a clean plate.
3. 3Add the fresh garlic to the same skillet and cook over medium heat for 1 minute until fragrant. Add the sun-dried tomatoes and sliced mushrooms; cook 4–5 minutes over medium-high heat, stirring occasionally, until the mushrooms soften and release their moisture.
4. 4Reduce heat to medium-low. Pour in the evaporated milk and bring to a gentle simmer, stirring constantly, about 2 minutes.
5. 5In a small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth. Pour the cornstarch slurry into the center of the pan and stir continuously for 2–3 minutes until the sauce thickens and coats the back of a spoon.
6. 6Remove from heat and stir in the grated Parmesan until fully melted, about 1 minute. Return the chicken to the pan and gently coat with sauce. Top with fresh basil.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Reheat gently in a skillet over medium-low heat for 3–4 minutes or in the microwave until warmed through.