Instructions

• Pat the 4 chicken fillets dry with paper towels. In a shallow bowl combine 2 tablespoons tapioca flour (or plain flour), 2 tablespoons finely grated parmesan (omit for dairy-free), 1 teaspoon salt and 1 pinch cracked pepper. Dredge each fillet in the flour mixture, pressing to coat, then shake off excess and set the fillets aside on a plate.
• Drain the 7 ounces sun dried tomato strips and reserve 2 tablespoons of the jar oil. Set the drained tomatoes aside.
• Heat 1 tablespoon of the 2 tablespoons sun dried tomato oil (or olive oil) in a large skillet over medium-high heat until hot. Add the chicken fillets and cook until golden and cooked through, about 5–6 minutes per side depending on thickness. Transfer the cooked fillets to a warm plate and reduce the skillet heat to medium.
• Add the remaining 1 tablespoon of the 2 tablespoons sun dried tomato oil plus the 2 tablespoons of reserved jar oil to the skillet. Add 2 tablespoons minced garlic and sauté until fragrant, about 1 minute.
• Add the drained sun dried tomatoes and 1 cup sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are just softened, about 3–4 minutes.
• Reduce the heat to low and pour in 1 1/2 cups evaporated milk. Bring to a gentle simmer, stirring occasionally.
• In a small bowl whisk together 1 tablespoon cornstarch with 2 tablespoons of the milk to make a smooth slurry. Stir the slurry into the simmering milk in the skillet and continue to simmer, stirring constantly, until the sauce thickens.
• Stir in 1/3 cup parmesan cheese (omit for dairy-free) and 2 teaspoons Italian herbs (optional). Simmer for 1 minute more until the cheese melts and the sauce is smooth. Taste and add extra cracked pepper if desired.
• Return the cooked chicken fillets to the skillet, spoon sauce over them, and warm through for 1–2 minutes.
• Sprinkle with 2 tablespoons shredded fresh basil and serve immediately over pasta, rice or steamed vegetables.