Braised Chicken With Mushrooms and Sun-Dried Tomatoes |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Quick and easy to make and results in a luscious sauce that's terrific over the chicken and fettuccine. Romantic dinner and dinner party worthy in 30 minutes. 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 |
Directions:
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.
|
|