Braised Chicken With Mushrooms And Sun-dried Tomatoes

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.
• 2 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.
• 3 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.
• 4 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.
• 5 stir in parsley and pour sauce over chicken; serve immediately.