Ingredients
- 4 Chicken breast
- 125 g(5.3oz) Sun-dried tomatoes in oil, roughly chopped
- 1 Red onion
- 3 cloves Garlic, minced
- 150 ml(5oz) Double cream
- 250 ml(8.5oz) Chicken stock
- 3 tbsp SHINSHU AKA MISO
- 30 g(1oz) Flour (all purpose)
- 1 tsp Chili flakes
- 1 tsp Dried herb mix
- 1 tbsp Olive oil
- To taste Salt
- To taste Black pepper
- 35 g(1.3oz) Parmesan cheese, grated
- 4-5 Fresh basil leaves
- To taste Lemon slices
Nutrition Facts
Calories・329kcalCarbohydrates・20gProtein・8gFat・25gSaturated Fat・12gPolyunsaturated Fat・2gMonounsaturated Fat・10gCholesterol・54mgSodium・260mgPotassium・675mgFiber・3gSugar・3gVitamin A・1221IUVitamin C・35mgCalcium・125mgIron・2mg
Instructions
- Reserve 3 tbsp of the oil from the sun-dried tomato jar for cooking.
- Season the chicken breasts with salt and black pepper. Lightly coat with flour on all sides.
- In a large lidded skillet over medium heat, add the reserved sun-dried tomato oil. Sear the chicken until golden on both sides. Remove from the pan and set aside.
- In the same skillet, heat the olive oil over medium-low heat. Add the red onion and sauté until translucent. Add the garlic, chopped sun-dried tomatoes, chili flakes, and herb mix. Cook for about 5 minutes, stirring occasionally.
- Return the seared chicken to the pan. Pour in the double cream and chicken stock. Cover and simmer over medium-low heat for about 20 minutes.
- Once the chicken is fully cooked and the sauce has thickened, lower the heat and stir in the miso until fully dissolved.
- Mix in the parmesan cheese. Garnish with fresh basil and lemon slices if desired. Serve hot with pasta, rice, or bread.
