SUN DRIED TOMATOES AND CHICKEN ENJOY DAN:

         CHICKEN WITH MUSHROOMS AND SUN DRIED TOMATOES by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, boneless, chicken breast, halves

1 cup thinly sliced drained sun-dried tomatoes

2 tablespoons reserved oil from sun-dried tomatoes

1-1/2-pounds for bay portabella, or crimini mushrooms, sliced

1 onion, finely chopped

4 garlic cloves, minced

1 cup red wine

1 cup chicken broth

1/4-cup tomato paste

¼ cup Italian seasoning

1 tablespoons all-purpose flour

1 tablespoon butter, melted

DIRECTIONS:

1.    In a skillet heat the reserved tomato oil over medium-high heat.

2.    Season the chicken with salt and pepper.

3.    Add to the skillet and sauté until the chicken is golden brown on all sides.

4.    Transfer chicken to a platter.

5.    In the same skillet add onion, garlic and sauté until soft about 5 minutes.

6.    Add mushrooms, and sun-dried tomatoes, sauté for about 5 minutes.

7.    Whisk in the wine, chicken broth, and tomato paste.

8.    Add the chicken to the skillet and bring liquid to a boil.

9.    Then reduce heat and simmer for about 15 minutes or until chicken is cooked through.

10. Transfer chicken to a platter cover and keep warm.

11. Cut butter and flour together and whisk into the sauce and simmer, whisking every few minutes until thickened.

12. Stir in Italian seasoning and pour over chicken.

ENJOY DAN:                                                       BON-APPETITE!