Chicken with Mushrooms and Sundried Tomatoes
Chicken with Mushrooms and Sundried Tomatoes
Submitted by Charlene Hunt, Fustini's Petoskey
Meat and Poultry
Ingredients
- 3 tablespoons Fustini's Basil Crush olive oil
- 4 skinless, boneless chicken breasts
- 1 shallot, finely chopped
- 8 oz. fresh mushrooms, thinly sliced
- 1/4 cup sun-dried tomatoes (not oil-packed), thinly sliced
- 1 tablespoon Fustini's 12 Year White balsamic
- 3 tablespoons fresh basil, chiffonade, divided
- 1/2 cup heavy cream
- 1/4 cup shredded Parmigiano Reggiano
- cooked pasta or rice for serving
Directions
- Heat 2 tablespoons Fustini's Basil olive oil in a skillet over medium heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from the pan. Heat the remaining olive oil in the same pan over medium heat. Add mushrooms and cook for 2 minutes, add in shallots and cook another 1-2 minutes until translucent and mushrooms are browned. Stir in tomatoes, balsamic, 2 tablespoons of fresh basil and combine well.
- Return chicken to the skillet and bring the liquid to a boil. Reduce heat to low. Simmer 5-10 minutes or until chicken is thoroughly cooked. Add cream and heat without boiling. Serve chicken and sauce with pasta or rice and garnish with Parmigiano Reggiano and remaining fresh basil.
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