Chicken Breasts w/ Mushrooms & Sun-Dried Tomatoes

Name: Chicken Breasts w/ Mushrooms & Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (60 ml) sundried tomatoes, packed in oil; 4 5 oz (140 grm). boneless, skinless chicken breasts; 3 tbsp (45 ml) Gold Medal Wondra flour; 1/2 tsp (2 ml) freshly ground black pepper; 2 tbsp (30 ml) olive oil; 1/3 cup (80 ml) dry vermouth; 1/2 cup (125 ml) thinly sliced shallots; 1/2 lb (.2 kg). crimini or button mushrooms, wiped, trimmed and thenly sliced; 1 tbsp (15 ml) minced fresh thyme or 1 tsp (5 ml) crumbled try thyme; 1/2 cup (125 ml) coarse salt

Servings: persons

1
Drain sun-dried tomatoes, blot dry and slice into 1/4 inch strips; set aside.
2
Place chicken breasts within a folded piece of plastic wrap and slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even cooking.
3
Combine flour and pepper.
4
Lightly dredge each breast half in seasoned flour (dredge just before cooking or flour coating will become gummy).
5
In a 12 inch skillet, heat oil over medium heat.
6
Add chicken and saute until lightly golden, about 3 minutes on each side; transfer to plate.
7
Add vermouth to skillet, turn heat to low and scrape any fragments left in bottom of pan with wooden spoon.
8
Add shallots and cook until slightly softened, about 1 minute.
9
Add mushrooms and continue cooking, stirring constantly, for an additional minute.
10
Stir in sun-dried tomatoes and thyme.
11
Return chicken to pan and season with salt.
12
Spoon a little mushroom mixture over chicken, cover pan, and cook an additional 2 minutes.
13
Transfer chicken to platter, spoon remaining mushroom mixture on top, and serve.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup (60 ml) sundried tomatoes, packed in oil, 4 5 oz (140 grm). boneless, skinless chicken breasts, 3 tbsp (45 ml) Gold Medal Wondra flour, 1/2 tsp (2 ml) freshly ground black pepper, and more.

Yes, Chicken Breasts w/ Mushrooms & Sun-Dried Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!