Chicken & Sundried Tomatoes with Mushroom Sauce

Serves 4

30mins

Intermediate

Season up your chicken with this delicious mushroom sauce.

Nutritional Info - per serving

Calories521c
Fat37g
Protein29g
Carbohydrates13g
Fibre5g
Sugar5g

INGREDIENTS

>  10 sun dried tomato halves, not packed in oil (2 oz)

1 green pepper, chopped (1 cup)

>  2 ¾ cups hot water, divided

1 tbsp extra virgin olive oil 

>  1½ tbsp minced garlic

>  1tbsp minced flat-leaf parsley

8 oz oyster mushrooms, sliced

¼ tsp salt, plus additional Black pepper to taste

1 tsp flour

1 tbsp water

1 tbsp balsamic vinegar

Cooking oil spray

1 lb boneless skinless chicken breasts

METHOD

Step 1. 

Place sun dried tomatoes in a bowl and cover with 2 cups hot water. Soak 10 minutes; drain and chop.

Step 2.

Heat olive oil in a large nonstick skillet over medium heat; add garlic and parsley; cook 3 minutes, or until fragrant.

Step 3.

Add mushrooms to pan; cook 5 minutes, stirring occasionally, to soften.

Step 4.

Add sundried tomatoes, ¾ cup hot water, ¼ tsp salt, and pepper to pan; simmer for 5 minutes.

Step 5.

In a small bowl, stir together flour, water, and balsamic vinegar until smooth. Add to tomato and mushroom mixture, stir, and simmer for 3-5 minutes longer, until sauce has thickened slightly. Transfer sauce to a medium-sized bowl and keep warm.

Step 6.

Wipe skillet clean; place over medium-high heat. Coat pan with cooking spray. Season both sides of chicken lightly with salt and pepper. Cook chicken 6 minutes on each side or until
done. Transfer chicken to serving platter and spoon sauce over.

Tips

Get more greens by adding tender stem broccoli – cook in the pan with the noodles

RELATED RECIPES

Chicken Grilled

Tofu & Quinoa

Beef Taco

Slow Salmon

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