Braised Chicken With Mushrooms And Sun-Dried Tomatoes

• 1/3 cup thinly sliced drained sun-dried tomato packed in oil
• 1 1/2 tablespoons oil, reserved from sun-dried tomatoes
• 12 ounces boneless skinless chicken breasts
• coarse salt
• fresh ground black pepper
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon dried basil, crumbled
• 1/4 teaspoon hot red pepper flakes, to taste
• 8 ounces mushrooms, sliced
• 1/2 cup dry red wine
• 1/2 cup chicken broth
• 2 tablespoons tomato paste
• 1 1/2 teaspoons unsalted butter, softened
• 1 1/2 teaspoons flour
• 3 tablespoons fresh flat-leaf parsley, minced

1. Heat oil in a skillet over medium high heat; pat chicken dry, season with salt and pepper and brown on both sides; set aside.
2. Reduce heat to medium-low; add onion, garlic, basil and red pepper flakes and saute, stirring, until onion is softened; add mushrooms and salt and pepper and continue cooking and stirring over medium heat until mushrooms are softened.
3. Whisk in the wine, broth, tomato paste; add chicken and bring to a boil; reduce heat to a simmer and cook, covered, for 8-12 minutes until cooked through.
4. Remove chicken and keep warm; knead butter and flour together and add to skillet, stirring until incorporated and smooth; add sun-dried tomatoes and simmer, stirring, 2-3 minutes until thickened.
5. Stir in parsley and pour sauce over chicken; serve immediately.

tomato, oil, chicken breasts, salt, fresh ground black pepper, onion, garlic, dried basil, hot red pepper, mushrooms, dry red wine, chicken broth, tomato paste, unsalted butter, flour, parsley

Taken from www.food.com/recipe/braised-chicken-with-mushrooms-and-sun-dried-tomatoes-74347 (may not work)