Ingredients:
1/3 cup thinly sliced drained sun-dried tomatoes packed in oil
1 1/2 tablespoons oil, reserved from sun-dried tomatoes
12 ounces boneless skinless chicken breasts
coarse salt
fresh ground black pepper
1 small onions, finely chopped
2 garlic cloves, minced
1/2 teaspoon dried basil, crumbled
1/4 teaspoon hot red pepper flakes, to taste
8 ounces mushrooms, sliced
1/2 cup dry red wine
1/2 cup chicken broth
2 tablespoons tomato paste
1 1/2 teaspoons unsalted butter, softened
1 1/2 teaspoons flour
3 tablespoons fresh flat-leaf parsley, minced
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.
Servings: 2
Time preparation: 20 min.
Time total: 30 min.