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Chicken with Sun-Dried Tomato Mushroom Sauce

Serves 4
Cook Time 15 Minutes

4 teaspoons DeCarlo DOP Extra Virgin Olive Oil, divided
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon Sale di Cervia Sea Salt
1/4 teaspoon ground black Tellicherry Peppercorns
2 cups Dried Porcini Mushrooms
1/3 cup Dried Shallots
3/4 cup Organic Vegetable Broth
1/4 cup Sun-dried Tomato Sprinkles
1/4 cup dry white wine
1 tablespoon chopped fresh parsley

Soak Porcini Mushrooms in 2 cups hot water for 15 minutes. Drain and set aside.

Heat 2 teaspoons DeCarlo Olive Oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with Cervia Salt and Tellicherry Pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm.

Reduce heat to medium. Add 2 teaspoons DeCarlo Olive Oil, Porcini Mushrooms, and Dried Shallots; cook 2 minutes, stirring frequently. Stir in Organic Vegetable Broth, Tomato Sprinkles and wine; cook for 1 minute. Spoon sauce over chicken; sprinkle with parsley.

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Porcini Mushrooms
These porcini mushrooms are carefully selected for their exceptional taste and aroma.
From $12.95

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Shallots Freeze Dried 1.25 oz
Freeze dried shallots are a wonderful pantry addition since they have a long shelf life
From $7.95

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Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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Sulfite-Free Sun Ripened Dried Tomatoes
Our sulfite-free dried tomatoes are sweet, salt-free and full of concentrated tomato flavors.
From $5.65

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DeCarlo DOP Extra Virgin Olive Oil
This house has won awards since 1908. Enjoy their oils with steamed fish and seafood.
From $19.65

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