Braised Chicken With Mushrooms And Sun-Dried Tomatoes - cooking recipe

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
Preparation
    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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