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Chicken with Sun-Dried Tomato Mushroom Sauce

Difficulty:Easy
Prep Time: Minutes
Serves:4
Cook Time:15 Minutes

Ingredients

Description

4 teaspoons olive oil, divided 4 (4-ounce) skinless, boneless chicken breast halves 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups dried mushrooms, reconstituted 1/3 cup dried shallots 3/4 cup fat-free, less-sodium chicken broth 1/4 cup sun-dried tomato sprinkles 1/4 cup dry white wine 1 tablespoon chopped fresh parsley Soak mushrooms in 2 cups hot water 15 minutes. Transfer mushrooms with a slotted spoon to a bowl and set aside. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and 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 oil, mushrooms, and shallots; cook 2 minutes, stirring frequently. Stir in broth, tomato sprinkles, and wine; cook for 1 minute. Spoon sauce over chicken; sprinkle with parsley. Recipe adapted from Cookinglight.com

  • 1. Soak mushrooms in 2 cups hot water 15 minutes.
  • 2. Transfer mushrooms with a slotted spoon to a bowl and set aside.
  • 3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  • 4. Sprinkle chicken with salt and pepper.
  • 5. Add chicken to pan; cook 4 minutes on each side or until done.
  • 6. Remove from pan; keep warm.
  • 7. Reduce heat to medium.
  • 8. Add 2 teaspoons oil, mushrooms, and shallots; cook 2 minutes, stirring frequently.
  • 9. Stir in broth, tomato sprinkles, and wine; cook for 1 minute.
  • 10. Spoon sauce over chicken; sprinkle with parsley.
  • 11. Recipe adapted from Cookinglight.com

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