Chicken with Mushrooms and Sun-dried Tomatoes

In heavy skillet heat 1/4 cup reserved oil over moderately high heat. Salt and pepper the chicken breasts and brown in skillet. Transfer chicken to separate bowl or plate, set aside. In remaining oil, saute onion, garlic and basil until soft. Add mushrooms and tomatoes and season with salt and pepper to taste. Cook until mushrooms are softened. Whisk together wine, broth, and tomato paste and add to skillet. Replace chicken in skillet and bring to boil, simmering 15 minutes until chicken is cooked through. Transfer chicken to platter and set aside. Cut together butter and flour and whisk into sauce until thickened. Stir in parsley and pour sauce over chicken. Serve.