Ingredients:
1 tablespoon butter
2 garlic cloves, pushed through a press ( or 1/4 tsp. garlic powder)
1 1/2 tablespoons all-purpose flour
3/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons sun-dried tomatoes packed in oil, slivers, plus
1 tablespoon oil ( see note)
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
8 ounces fresh sliced mushrooms, sauteed in butter
4 boneless skinless chicken breast halves, flattened slightly
Directions:
Heat sun-dried tomato oil over medium-high heat.
Saute chicken in oil 8 minutes, turning once, until browned and cooked though.
Transfer to a plate.
To skillet, melt butter over medium-high heat.
Add mushrooms and saute until they are lightly browned and have released most of their liquid.
Add garlic and cook 30 seconds.
Stir in flour and cook 1 minute.
Stir in broth, cream, tomatoes, thyme, salt, pepper flakes and mushrooms.
Bring to boil and cook 1 minute.
Add chicken just to heat through.
Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.
Buy sun-dried tomatoes packed in oil.
They come pre-seasoned.
They cut into slivers easily with a kitchen scissors.
I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.