Best Braised Chicken With Mushrooms And Sun Dried Tomatoes Recipes

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CHICKEN WITH SUN-DRIED TOMATO-MUSHROOM SAUCE



Chicken with Sun-Dried Tomato-Mushroom Sauce image

This is my adaptation of a Superfast Cooking Light recipe. I can get this on the table pretty darn fast after work!

Provided by Hey Jude

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 teaspoons olive oil, divided
4 (4 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups mushrooms, sliced
1/3 cup finely chopped shallot
3/4 cup reduced-sodium fat-free chicken broth
1/4 cup sun-dried tomato, chopped
1/4 cup dry white wine
1 tablespoon chopped fresh parsley

Steps:

  • Heat 2 tsp.
  • oil in a large non-stick 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 tsp.
  • oil, mushrooms, and shallots; cook 2 minutes, stirring frequently.
  • Stir in broth, chopped tomatoes, and wine; cook for 1 minute.
  • Spoon sauce over chicken; sprinkle with parsley.
  • Serve over pasta.

BRAISED CHICKEN IN SUN-DRIED TOMATO CREAM SAUCE



Braised Chicken in Sun-Dried Tomato Cream Sauce image

Definitely make extra sauce, bc. it goes really well over white rice or pasta, or quinoa, even without the chicken. This might even go well with pork instead of chicken.

Provided by karen2

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless chicken breasts
2 tablespoons oil (from a jar of oil-packed sundried tomatoes)
5 garlic cloves, thinly sliced
1 1/2 cups dry white wine
1 cup heavy whipping cream
3/4 cup sun-dried tomato packed in oil, thinly sliced
1 red bell pepper, finely chopped
1/2 cup chopped basil

Steps:

  • Wash and pat dry chicken, sprinkly with salt and pepper.
  • Heat Oil from tomatoes in a heavy skillet, over medium heat.
  • Add chicken to skillet and saute until golden, about 4 minutes per side.
  • Add garlic and stir 30 seconds--do not brown garlic.
  • Add white wine, cream, pepper, and tomatoes, and bring to a boil.
  • Cover skillet, reduce heat to medium-low, and simmer until chicken is just cooked through, about 3-5 minutes.
  • Transfer chicken to plates.
  • Add most of basil to sauce in skillet.
  • Increase heat and boil until sauce thickens enough to coat spoon, and peppers and tomatoes are soft-about 2-5 minutes. (seems to take longer for me).
  • Season sauce to taste with salt and pepper, spoon over chicken and top with fresh basil and serve.

BRAISED CHICKEN WITH MUSHROOMS AND SUN-DRIED TOMATOES



Braised Chicken with Mushrooms and Sun-Dried Tomatoes image

Categories     Chicken     Mushroom     Tomato     Braise     Quick & Easy     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 12

1/3 cup thinly sliced drained sun-dried tomatoes packed in oil, reserving 1 1/2 tablespoons of the oil
1 large whole chicken breast with skin and bones (about 1 1/4 pounds), halved
1 small onion, chopped fine
2 large garlic cloves, minced
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/2 pound mushrooms, sliced
1/2 cup dry red wine
1/2 cup chicken broth
2 tablespoons tomato paste
a beurre maniƩ made by kneading together 1 1/2 teaspoons softened unsalted butter and 1 1/2 teaspoons minced all-purpose flour
3 tablespoons minced fresh parsley leaves (preferably flat-leafed)

Steps:

  • In a heavy skillet heat the reserved tomato oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry and seasoned with salt and pepper, and transfer it to a plate. In the fat remaining in the skillet cook the onion, the garlic, the basil, and the red pepper flakes over moderately low heat, stirring, until the onion is softened. Add the mushrooms and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the mushrooms are softened. Whisk in the wine, the broth, and the tomato paste, add the chicken to the skillet, and bring the liquid to a boil. Simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm, covered. Whisk the beurre maniĆ© into the sauce, whisking until sauce is smooth, add the sun-dried tomatoes, and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken.

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