Chicken with Mushrooms and Sun Dried Tomatoes

By bdeedman

Ingredients

• 1 cup sun dried tomatoes drained and thinly sliced
• 1/4 cup reserved oil from sun drained tomatoes
• 4 large boneless skinless chicken breast halves
• 1 large onion, finely chopped
• 4 large garlic, minced
• 1 1/2 lbs mushrooms, sliced
• 1 cup dry red wine
• 1 cup chicken broth
• 1/4 cup tomato paste
• 1 Tbsp unsalted butter
• 1 Tbsp flour

Preparation

Step 1

In a heavy skillet, heat reserved tomato oil over moderately high heat and brown chicken breasts (season with salt and pepper to taste). Transfer chicken to separate bowl or plate. In the remaining oil, saute oinion, garlic, and basil until onion is soft. Add mushrooms and tomatoes, season with salt and pepper to taste. Continue to cook until mushrooms are softened. Whisk in wine, chicken broth and tomato paste. Add chicken to skillet and bring liquid to a boil. Simmer 15 minutes until chicken in cooked through. Transfer chicken to a platter and keep warm Cut butter and flour together and whisk into the sauce to simmer, whisking every few minutes until thickened. Stir in parsley and pour over chicken.