Ingredients
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1/3 cup thinly sliced drained sun-dried tomato packed in oil
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1 1/2 tablespoons oil, reserved from sun-dried tomatoes
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12 ounces boneless skinless chicken breasts
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coarse salt
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fresh ground black pepper
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1 small onion, finely chopped
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2 garlic cloves, minced
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1/2 teaspoon dried basil, crumbled
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8 ounces mushrooms, sliced
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1/2 cup dry red wine
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1/2 cup chicken broth
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2 tablespoons tomato paste
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1 1/2 teaspoons unsalted butter, softened
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1 1/2 teaspoons flour
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3 tablespoons fresh flat-leaf parsley, minced
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1/4 teaspoon hot red pepper flakes, to taste
Instructions
- 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.