Chicken with Mushrooms and Sun Dried Tomatoes

The last time we visited Costco Patrick wanted some sun dried tomatoes and of course now we have a gigantic jar of sun dried tomatoes. Last week for lunch I served orzo with sauteed peppers, onions, and sun dried tomatoes. With that big jar I didn't even noticed I used some of the sun dried tomatoes! This recipe was included on the jar.

Chicken with Mushrooms and Sun Dried Tomatoes
1 cup sun dried tomatoes (in olive oil) drained and thinly sliced
1/4 cup reserved oil from sun dried tomatoes
4 large boneless, skinless chicken breast halves
1 large onion, finely chopped
4 large garlic cloves, minced
1 1/2 tsp dried basil
1 1/2 lb mushrooms, sliced
1 cup dry red wine (optional)
1 cup chicken broth
1/4 cup tomato paste
1/2 cup parsley, minced
1 tbsp softened unsalted butter
1 tbsp flour

In a heavy skillet, heat reserved tomato oil over moderately high heat and brown chicken breasts (season with salt and pepper to taste). Transfer chicken to a separate bowl or plate.** In the remaining oil, saute onion, garlic, and basil until onion is soft. Add mushrooms and tomatoes, season with salt and pepper to taste. Add chicken to skillet and bring liquid to a boil. Simmer 15 minutes until chicken is cooked through. Transfer chicken to a platter and keep warm.** Cut butter and flour together and whisk into the sauce to simmer, whisking every few minutes until thickened. Stir in parsley and pour over chicken.

After the mushrooms and sun-dried tomatoes were added.

**We switched up the chicken preparation. Rather than cooking it in the skillet we baked it with a little evoo, salt, and pepper in a 350F oven for 25 minutes. Then in the skillet we started with the onion and garlic. After the chicken was baked, I cut it up into chunks then placed into the sauce right after the butter and flour had thickened.

Served this right on top of some couscous!