Chicken with Sun-Dried Tomatoes and Mushrooms

One of my favorite recipes is a chicken dish with sun dried tomatoes and mushroom in a white wine sauce. I tried it about a year ago and now am so in love with it. It is so flavorful and is sure to impress when entertaining. You can even make the sauce before your guests arrive and let it simmer on low. The longer you cook it the more flavor the mushrooms absorb so the better it gets.

To make this dish, you will need:

• 4 boneless, skinless chicken breasts
• 2 cups sliced mushrooms – baby bellas or crimini
• 1 small yellow onion, diced
• 1 cup sun-dried tomatoes packed in oil
• 2-3 teaspoons olive oil
• 1/2 cup low sodium chicken broth
• 1/2 cup dry white wine (like Chardonnay)
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley
• salt and pepper to taste

Heat about two teaspoons of olive oil in a large nonstick skillet over medium heat. Then, season chicken with salt and pepper and add to pan. Cook chicken for 4-5 minutes on each side until golden brown.

When chicken is fully cooked, remove from pan and place on a plate. Cover with foil to keep warm.

Add about 2 teaspoons of the oil from the Sun-dried tomatoes to the skillet. Add onion and garlic and saute for a couple minutes until onion is nearly translucent. Then add the mushrooms and sun-dried tomatoes to the pan. Cook for 3-5 minutes.

Add chicken broth and white wine and cook for at least 10 minutes until mushrooms are fully cooked. You can reduce heat and let the sauce simmer for longer to let the flavors come together. Really, the longer the better it will be! Add chopped parsley and cook for 2-3 more minutes.

Spoon the sauce over each chicken breast and serve. Enjoy!