Mushroom Chicken with Sun-Dried Tomatoes

Name: Mushroom Chicken with Sun-Dried Tomatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 serving
Ingredients: 1 ½ pounds chicken breast; 10 ounces baby bella mushrooms; ⅓ cup sun-dried tomatoes (packed in oil); ⅓ cup shallots; ⅓ cup white wine; ⅓ cup chicken broth; 3 cloves garlic; 3 tablespoons butter; 2 tablespoons sun-dried tomato oil; 2 teaspoons fresh parsley; ½ teaspoon salt; ¼ teaspoon ground black pepper

User Reviews

5.0

63 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6
Calories
286 kcal
Course
Main Course
Cuisine
American

Mushroom Chicken with Sun-Dried Tomatoes

Iris Warren

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Mushroom Chicken with Sun-Dried Tomatoes features thinly sliced chicken sautéed in a very flavorful mushroom and sun-dried tomato pan sauce that’s made in under 30 minutes!

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Ingredients

Servings

1 ½ pounds chicken breast thinly sliced
10 ounces baby bella mushrooms sliced
⅓ cup sun-dried tomatoes (packed in oil) sliced and oil reserved
⅓ cup shallots sliced thin
⅓ cup white wine I used Pinot Grigio
⅓ cup chicken broth
3 cloves garlic minced
3 tablespoons butter
2 tablespoons sun-dried tomato oil
2 teaspoons fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper

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Instructions

Heat a large skillet to medium and add in the sun-dried tomato oil, chicken, salt and pepper.
Sauté for a few minutes on each side, until they are almost completely cooked through. Then remove and set aside.
Add in the butter and once melted, the mushrooms. Sauté for a few minutes, then add in the shallots and continue cooking.
Once the mushrooms and shallots have slightly started to caramelize, make a well in the center and add in the garlic. Sauté for about 15 seconds, then pour in the wine and chicken broth.
Deglaze the pan, scraping up the brown bits of flavor. Add the chicken back in, along with the sun-dried tomatoes. Cook for a few minutes or until the chicken is cooked through.
Serve with the parsley over the top.