Mushroom Chicken with Sun-Dried Tomatoes
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
286 kcal
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Course
Main Course
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Cuisine
American
Mushroom Chicken with Sun-Dried Tomatoes
Description
The recipe begins by cooking chicken slices in sun-dried tomato oil seasoned with salt and pepper until nearly cooked through, then setting the chicken aside. Butter is melted in the same skillet to sauté mushrooms until softened, followed by adding shallots that caramelize slightly to develop sweetness. Garlic is briefly cooked before deglazing the pan with white wine and chicken broth, scraping up browned bits for flavor.
The chicken is returned to the pan along with sun-dried tomatoes, allowing the ingredients to simmer until the chicken is cooked through and the sauce has slightly thickened. The dish is finished with a sprinkle of fresh parsley for color and herbal notes. The combination of mushrooms and sun-dried tomatoes adds complexity, while cooking in wine and broth brings acidity and savory depth.
This dish can be served on its own or alongside grains or vegetables as a well-rounded meal. The butter enriches the sauce, and the preserved tomato oil adds a distinctive flavor that highlights the chicken and mushrooms.
Ingredients
- 1 ½ pounds chicken breast thinly sliced
- 10 ounces baby bella mushroom sliced
- ⅓ cup sun-dried tomatoes sliced and oil reserved, packed in oil
- ⅓ cup shallot 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 parsley fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 36g | 72% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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