Chicken with Sun-Dried Tomatoes and Mushrooms
You’ll think you’re dining out at a fancy restaurant with this Chicken with Sun-Dried Tomatoes recipe. This chicken dish features a flavorful combination of mushrooms, sun-dried tomatoes, and garlic with a white wine sauce served over chicken breast.
Ingredients
- 4 skinless, boneless chicken breasts
- 4 teaspoons olive oil, divided
- 2 cups sliced mushrooms
- 1 small sweet onion, chopped
- 1 cup sliced sun-dried tomatoes packed in oil, drained
- 3/4 cup chicken broth
- 1/4 cup dry white wine
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat 2 teaspoons of olive oil in large nonstick skillet over medium heat. Sprinkle chicken with salt and black pepper, and add to pan. Cook chicken for up to 5 minutes on each side or until golden brown.
- When chicken is done cooking, remove from pan and place them on a plate. Cover with aluminum foil to keep warm.
- Meanwhile, add remaining 2 teaspoons of olive oil, chopped onion, and minced garlic to pan. Allow to cook for 1-2 minutes or until onion is softened and translucent.
- Then add mushrooms and sliced sun-dried tomatoes to pan. Cook for 2-3 minutes, stirring frequently.
- Next, add in chicken broth, white wine, and chopped parsley. Cook for an additional 3-4 minutes, stirring frequently.
- Finally, remove aluminum foil from dover top of chicken. Spoon the mushroom and sun-dried tomato sauce over top of the entire plate of chicken, and serve!
Notes / Suggestions
Enjoy this Chicken with Sun-Dried Tomatoes and Mushroom recipe with a glass of white wine.
Total Time (duration): 30 minutes
Number of Servings: 4
Popularity: 8% [?]
Category: Chicken, Featured Dishes, Main Course, Recipes
About the Author (Author Profile)
I’m not a professional chef…far from it. But I enjoy cooking. So I decided to start a website to keep track of all my favorite recipes. While I share my recipes with you, I hope you’ll share yours with me.
Popularity: 8% [?]
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I just made this tonight and it was really good! I changed it a little bit by marinating my chicken in a Roasted Red Pepper Italian dressing (I would have used sundried tomatoe vinagrette if I would have had it). I dumped it all in the pan and cooked it almost all the way. After I added the wine and chicken broth I added the chicken back in and cooked it covered for a few minutes.
I will definitely make this again!!
Jenn-O…thank you very much for trying my recipe. I’m glad to hear that you enjoyed it. I like your suggestions as well, and will definitely try it that way the next time I make this.