Chicken With Sun Dried Tomato Mushroom Sauce Recipes

BRAISED CHICKEN WITH MUSHROOMS AND SUN-DRIED TOMATOES

Steps:

• 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.

CHICKEN WITH SUN-DRIED TOMATO-MUSHROOM SAUCE

Steps:

• Heat 2 tsp.
• oil in a large non-stick skillet over medium-high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to pan; cook 4 minutes on each side or until done.
• Remove from pan; keep warm.
• Reduce heat to medium.
• Add 2 tsp.
• oil, mushrooms, and shallots; cook 2 minutes, stirring frequently.
• Stir in broth, chopped tomatoes, and wine; cook for 1 minute.
• Spoon sauce over chicken; sprinkle with parsley.
• Serve over pasta.

CHICKEN WITH SUN-DRIED TOMATO SAUCE

Steps:

• Heat oil in a large nonstick skillet over medium high heat.
• Put flour and 1/4 tsp each salt and pepper in a plastic food bag.
• Add chicken, close bag and shake to coat.
• Cook in skillet, turning once, 5-7 minutes until golden and cooked through.
• Add broth and tomato spread.
• Cook until hot, spoon over chicken.