Chicken Breasts With Wild Mushrooms And Sun-Dried Tomatoes

1. 1

   Soak sun-dried tomatoes in bowl with wine for 30 minutes.

2. 2

   In a large skillet, heat oil and cook the mushrooms and garlic briefly. Transfer to a plate.

3. 3

   In a skillet, cook dredged chicken until browned. To the skillet, add the tomatoes/wine mixture. Cook about 1 minute. Add the mushroom mix, lemon rind and fines herbes and simmer for 10 minutes. Stir in cream and simmer mixture for 1 minute. Add the cooked chicken. Heat through and serve with rice or noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.