Braised Chicken With Mushrooms and Sun-Dried Tomatoes

By gilligan1963

Ingredients

• 1 ⁄3 cup thinly sliced drained sun-dried tomato packed in oil
• 1 1⁄2 tablespoons oil, reserved from sun-dried tomatoes
• 12 ounces boneless skinless chicken breasts
• coarse salt
• fresh ground black pepper
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 ⁄2 teaspoon dried basil, crumbled
• 1 ⁄4 teaspoon hot red pepper flakes, to taste
• 8 ounces mushrooms, sliced
• 1 ⁄2 cup dry red wine
• 1 ⁄2 cup chicken broth
• 2 tablespoons tomato paste
• 1 1⁄2 teaspoons unsalted butter, softened
• 1 1⁄2 teaspoons flour
• 3 tablespoons fresh flat-leaf parsley, minced

Details

Servings 1
Preparation time 20mins
Cooking time 30mins
Adapted from food.com

Preparation

Step 1

Heat oil in a skillet over medium high heat; pat chicken dry, season with salt and pepper and brown on both sides; set aside.

Reduce heat to medium-low; add onion, garlic, basil and red pepper flakes and saute, stirring, until onion is softened; add mushrooms and salt and pepper and continue cooking and stirring over medium heat until mushrooms are softened.

Whisk in the wine, broth, tomato paste; add chicken and bring to a boil; reduce heat to a simmer and cook, covered, for 8-12 minutes until cooked through.

Remove chicken and keep warm; knead butter and flour together and add to skillet, stirring until incorporated and smooth; add sun-dried tomatoes and simmer, stirring, 2-3 minutes until thickened.

Stir in parsley and pour sauce over chicken; serve immediately.