Directions
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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Get out a large skillet with deep sides. Heat 1 tablespoon of Olive Oil (1 tablespoon) in the skillet over medium-high heat and season Boneless Skinless Chicken (1 pound) with Salt (1 pinch). Brown the chicken until it starts to to develop some color and is cooked through.
Step 3
Transfer it to a plate, then add Sun-Dried Tomatoes (1 jar), Cremini Mushroom (4 ounce), Onion (1), and Garlic (4 clove) to the pan. Let them cook and get fragrant for about 3 to 4 minutes, then transfer them to the plate with the chicken.
Step 4
Add Olive Oil (2 tablespoon) to the pan and whisk in All-Purpose Flour (3 tablespoon) until it becomes golden and pasty. Slowly pour in Milk (1 cup) and Chicken Stock (1 cup) until you have a smooth sauce.
Step 5
Season the sauce with Dried Parsley (1 teaspoon) and Salt (1 pinch). Keep whisking it for a couple of minutes until it starts to bubble and thicken a little.
Step 6
Return the chicken and veggies to the pan and also add in Zucchini (4). Stir everything well, then sprinkle the Parmesan Cheese (1/4 cup) on top. Let it bubble for a minute on the stove, then transfer it to the oven to bake for 15 minutes.
Step 7
Serve immediately and enjoy!
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