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.
Ingredients:
- 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
Directions:
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
