Braised Chicken With Mushrooms and Sun-Dried Tomatoes

"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."
 
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photo by CulinaryExplorer photo by CulinaryExplorer
photo by CulinaryExplorer
Ready In:
30mins
Ingredients:
16
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. venus2
    This is a very tasty dish & we will definitely make it again. I think I will try with white wine as the red somewhat overpowered the taste of the basil and sun dried tomatoes. Thanks, Sugarpea
     
  2. Jennifer L.
    I didn't have wine and used beef broth instead and it was very good.
     
  3. Wendy S.
    I made my own version of this using white wine vs red, 1/4 can of stewed tomatoes vs tomato paste, and less salt and served over penne pasta. Overall it was really good!!! I don't know what it's supposed to taste like with tomato paste but it was really good with stewed tomatoes. Although I used less salt than instructed, it still came out salty! I recommend not using salt at all during preparation and let people salt to taste once served.
     
  4. dianegrapegrower
    5 stars for easy, 4.5 for taste. Very tasty, easy dish. I think next time I will drain the sun-dried tomatoes, as the finished dish was very rich. (We got 3 servings, made to the recipe) Used white wine, based on previous reviews. Delicious! Served on whole wheat linguine. Diane
     
  5. heather in Ont
    This was terrific and easy to make. I followed the recipe to a T but next time would use white wine and may cut back a bit on the tomato paste as I found the sauce was a little rich and overpowering. I served this over basmati rice.
     
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Tweaks

  1. Wendy S.
    I made my own version of this using white wine vs red, 1/4 can of stewed tomatoes vs tomato paste, and less salt and served over penne pasta. Overall it was really good!!! I don't know what it's supposed to taste like with tomato paste but it was really good with stewed tomatoes. Although I used less salt than instructed, it still came out salty! I recommend not using salt at all during preparation and let people salt to taste once served.
     
  2. ElevationGrace
    This is Fabulous! I like to play around with recipes so I used white wine instead of red and I added artichoke hearts along with the tomatoes at the end. I didn't add flour. I just simmered it down. Yummy Yummy Yummy!!!
     

RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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