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Name: Braised Chicken with Mushrooms And Sun-Dried Tomatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: ; all-purpose flour; 1/2 ts Dried basil; crumbled; A beurre manie made by; 1/2 lb Mushrooms; sliced; ; butter and 1 1/2 teaspoons; 1 sm Onion; chopped fine; 1/2 c Dry Red Wine; 2 tb Tomato paste; ; packed in oil, tablespoons; 1/2 c Chicken broth; 3 tb Minced fresh parsley leaves;; ; flat-leafed); ; oil; 1/3 c Thinly sliced drained; 1 lg Whol chicken breast with; 2 lg Garlic minced; ; 1 1/2 teaspoons softened; ; pounds), halved; 1/4 ts Dried hot red pepper flakes;

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INGREDIENTS

; all-purpose flour
1/2 ts Dried basil; crumbled
A beurre manie made by
1/2 lb Mushrooms; sliced
; butter and 1 1/2 teaspoons
1 sm Onion; chopped fine
1/2 c Dry Red Wine
2 tb Tomato paste
; packed in oil, tablespoons
1/2 c Chicken broth
3 tb Minced fresh parsley leaves;
; flat-leafed)
; oil
1/3 c Thinly sliced drained
1 lg Whol chicken breast with
2 lg Garlic ; minced
; 1 1/2 teaspoons softened
; pounds), halved
1/4 ts Dried hot red pepper flakes;

Servings

INSTRUCTIONS

In a heavy skillet heat the reserved tomato oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry and seasoned with salt and pepper, and transfer it to a plate. In the fat remaining in the skillet cook the onion, the garlic, the basil, and the red pepper flakes over moderately low heat, stirring, until the onion is softened. Add the mushrooms and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the mushrooms are softened. Whisk in the wine, the broth, and the tomato paste, add the chicken to the skillet, and bring the liquid to a boil. Simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm, covered. Whisk the beurre manie into the sauce, whisking until sauce is smooth, add the sun-dried tomatoes, and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken. Serves 2. Gourmet December 1993

NOTES

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Braised Chicken with Mushrooms And Sun-Dried Tomatoes

; all-purpose flour
1/2 ts Dried basil; crumbled
 A beurre manie made by
1/2 lb Mushrooms; sliced
 ; butter and 1 1/2 teaspoons
1 sm Onion; chopped fine
1/2 c Dry Red Wine
2 tb Tomato paste
 ; packed in oil, tablespoons
1/2 c Chicken broth
3 tb Minced fresh parsley leaves;
 ; flat-leafed)
 ; oil
1/3 c Thinly sliced drained
1 lg Whol chicken breast with
2 lg Garlic minced
 ; 1 1/2 teaspoons softened
 ; pounds), halved
1/4 ts Dried hot red pepper flakes;

In a heavy skillet heat the reserved tomato oil over moderately high  heat until it is hot but not smoking, in it brown the chicken, patted  dry and seasoned with salt and pepper, and transfer it to a plate. In  the fat remaining in the skillet cook the onion, the garlic, the  basil, and the red pepper flakes over moderately low heat, stirring,  until the onion is softened. Add the mushrooms and salt and pepper to  taste and cook the mixture over moderate heat, stirring, until the  mushrooms are softened. Whisk in the wine, the broth, and the tomato  paste, add the chicken to the skillet, and bring the liquid to a  boil. Simmer the mixture, covered, for 15 to 20 minutes, or until the  chicken is cooked through. Transfer the chicken to a platter and keep  it warm, covered. Whisk the beurre manie into the sauce, whisking  until sauce is smooth, add the sun-dried tomatoes, and simmer the  sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir  in the parsley and pour the sauce over the chicken.    Serves 2.    Gourmet December 1993

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Nutrition

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Serving Size: 1 Serving (563g)
Recipe Makes: 1 servings

Calories: 252
Calories from Fat: 13 (5%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 2210.1mg		76 %
Potassium 1505.3mg		40 %
Total Carbohydrate 35.6g		10 %
	Dietary Fiber 9.7g	39 %
	Sugars, other 25.9g
Protein 9.6g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 252

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