Mushroom Chicken with Sun-Dried Tomatoes
Mushroom Chicken with Sun-Dried Tomatoes features thinly sliced chicken sautéed in a very flavorful mushroom and sun-dried tomato pan sauce that’s made in under 30 minutes!
Servings 6
Ingredients
- 1 ½ pounds chicken breast, thinly sliced
- 10 ounces baby bella mushrooms, sliced
- ⅓ cup sun-dried tomatoes (packed in oil), sliced and oil reserved
- ⅓ cup shallots, sliced thin
- ⅓ cup white wine, I used Pinot Grigio
- ⅓ cup chicken broth
- 3 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons sun-dried tomato oil
- 2 teaspoons fresh parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat a large skillet to medium and add in the sun-dried tomato oil, chicken, salt and pepper.
- Sauté for a few minutes on each side, until they are almost completely cooked through. Then remove and set aside.
- Add in the butter and once melted, the mushrooms. Sauté for a few minutes, then add in the shallots and continue cooking.
- Once the mushrooms and shallots have slightly started to caramelize, make a well in the center and add in the garlic. Sauté for about 15 seconds, then pour in the wine and chicken broth.
- Deglaze the pan, scraping up the brown bits of flavor. Add the chicken back in, along with the sun-dried tomatoes. Cook for a few minutes or until the chicken is cooked through.
- Serve with the parsley over the top.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Mushroom Chicken with Sun-Dried Tomatoes
Amount per Serving
Calories
286
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
31
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
36
g
72
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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