Braised Chicken With Mushrooms and Sun-Dried Tomatoes
photo by CulinaryExplorer
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
2
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
directions
- 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.
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Reviews
-
I made my own version of this using white wine vs red, 1/4 can of stewed tomatoes vs tomato paste, and less salt and served over penne pasta. Overall it was really good!!! I don't know what it's supposed to taste like with tomato paste but it was really good with stewed tomatoes. Although I used less salt than instructed, it still came out salty! I recommend not using salt at all during preparation and let people salt to taste once served.
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Tweaks
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I made my own version of this using white wine vs red, 1/4 can of stewed tomatoes vs tomato paste, and less salt and served over penne pasta. Overall it was really good!!! I don't know what it's supposed to taste like with tomato paste but it was really good with stewed tomatoes. Although I used less salt than instructed, it still came out salty! I recommend not using salt at all during preparation and let people salt to taste once served.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.