Chicken With Mushrooms


  • 1 Cup Bella Sun Luci Sun Dried Tomatoes In Pure Olive Oil & Herbs - Drained & Sliced Thin
  • 1/4 Cup Reserved Oil From Sun-Dried Tomatoes
  • 4 Large Boneless, Skinless Chicken Breast Halves
  • 1 Large Onion - Finely Chopped
  • 4 Large Garlic Cloves - Minced
  • 1 1/2 Tsp Dried Basil
  • 1 1/2 Lbs. Mushrooms - Sliced
  • 1 Cup Dry Red Wine (optional)
  • 1 Cup Chicken Broth
  • 1/4 Cup Tomato Paste
  • 1/2 Cup Parsley - Minced
  • 1 Tbsp Softened Unsalted Butter
  • 1 Tbsp Flour
  • Serves 4


  • In a heavy skillet, heat the reserved oil over moderately high heat and brown chicken breasts on both sides (season with salt and pepper to taste)
  • Transfer chicken to a plate. In the remaining oil, sauté onion, garlic, and basil until onion is soft.
  • Add mushrooms, sun dried tomatoes and season with salt and pepper to taste. Continue to cooke until mushrooms are softened.
  • Whisk in the wine, chicken broth, and tomato paste. Add the chicken to the skillet and bring liquid to a boil. Simmer for 10-12 minutes or until chicken is cooked through.
  • Transfer chicken to a platter and keep warm and covered. Cut butter and flour together and whisk into the sauce to simmer, whisking every few minutes until thickened (or, if you have time, make a roux in advance and proceed accordingly).
  • Stir in parsley and pour oven chicken.
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