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Mediterranean Chicken with Mushrooms And Sun-Dried Tomatoes

Contributed by: News Canada

(NC) - An elegant medley of chicken breast, sun-dried tomatoes and mushrooms make this a perfect dish for entertaining.


  • 1/4 cup/ 50 mL sun-dried tomatoes
  • 4 Maple Lodge Farms IQF Chicken Breasts, thawed and dried
  • 2 tbsp/30 mL olive oil
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 2 cups/500 mL sliced assorted mushrooms
  • 1/2 cup/125 mL red wine
  • 2 tbsp/30 mL tomato paste
  • 1/2 cup/125 mL chicken stock or water
  • 1/4 cup/50 mL chopped fresh basil
  • salt and pepper, to taste


Soften tomatoes in a little warm water 5 to 10 minutes; drain, cut into slivers and set aside.

In large skillet, brown chicken in oil over medium-high heat; remove from skillet. Add shallot and garlic to skillet, cook briefly until softened. Add mushrooms and stir-fry until softened. Add wine, paste, stock and sun-dried tomatoes. Bring to a boil stirring.

Return chicken and chicken juices to pan. Reduce heat and simmer about 6 to 8 minutes or until chicken is tender, turning once. Transfer chicken to a platter. Add basil to sauce and season to taste with salt and pepper. Spoon over chicken and serve.

To Make This Recipe Suitable For A Gluten Free Diet:

Substitute wine with water.

Serving Size: Makes 4 servings

Nutritional Information: Per serving: 241 calories, 31 g protein, 9 g fat, 6 g carbohydrate, 2 g dietary fibre

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