Parmesan Chicken with Creamy Tomato Sauce
Equipment
- Pan
Ingredients
- 2 chicken breasts
- 4 tbsp flour
- 2 tbsp finely grated parmesan
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 1 chopped garlic clove
- 7 oz dried tomatoes
- 8.75 oz fresh mushrooms, sliced
- 12 fl oz milk
- 1.33 oz grated parmesan
- 2 tbsp chopped basil
Instructions
- For the cheese coating, mix flour, parmesan, salt, and pepper.
- Cut the chicken breasts lengthways and roll them in the coating so that you create four chicken escalopes.
- Heat up the olive oil and fry the chicken breasts on both sides. Remove the chicken breasts from the pan and dab away some of the oil from it.
- Add the garlic and dried tomatoes to the pan. Add the mushrooms and pour in the milk; make sure the mushrooms are cooked through. Now leave the sauce to thicken before adding the parmesan. Season with salt and pepper.
- To finish, place the chicken breasts back in the pan and sprinkle some basil on top.
