Chicken In Mushroom And Sun-Dried Tomato Cream Sauce - cooking recipe

Ingredients

2 None eggs
3-4 sprigs fresh rosemary, leaves picked and chopped
4 None boneless, skinless chicken breast halves, halved horizontally
4 tbsp vegetable oil
4 oz mushrooms, halved or quartered
1/3 cup dry sherry
1 tbsp all-purpose flour
1/2 cup heavy cream
1/2 cup reduced-sodium vegetable broth
8-10 None cherry tomatoes, halved
1/4 cup oil-packed sun-dried tomatoes, chopped

Preparation

In a deep dish, whisk the eggs and rosemary. Season the chicken with salt and pepper, then dip in the egg mixture. Heat the oil in a large nonstick skillet over medium-high heat.
Add the chicken to the skillet, in batches, and cook for 3-4 mins per side until browned and cooked through. Remove to a plate; cover.
Add the mushrooms to the pan and cook for 5 mins. Add the sherry and cook for 1 min. Sprinkle over the flour, then pour in the cream and broth, stirring. Simmer for 5 mins. Add the cherry tomatoes and sun-dried tomatoes and simmer for 3 mins. Return the chicken to the pan; cook for 1 min to warm through.
Place 2 chicken pieces on each serving plate, spoon over the sauce and serve.