Have you ever noticed that there are a few foods with such a robust flavor, but not too many people consume them? Sun-dried tomatoes are one of those foods (in my opinion anyways). So many people love tomatoes, but I bet you only half (if that) have tried the sun-dried varieties.
This dish may have a few key flavors, but when you bite into the sun-dried tomatoes, the intense flavor keeps you going back for more.
How To:
•2C. water
•3 chicken bouillon cubes
•1/2C. dry packed sun-dried tomatoes
•8oz. container whole mushrooms, halved
•1 green onion, thickly sliced
•1/2 small white onion, diced
•4 garlic cloves, minced
•4 boneless skinless chicken breast halves
•olive oil
•2 heaping tsp. cornstarch
•1/2 tsp. dried basil
•1/2 tsp. ground black pepper
•1/4 tsp. salt
•1/2C. milk
•splash of white cooking wine
•hot cooked pasta (I opted for angel hair)
-Bring water & bouillon to boil in a medium sized saucepan.
-Stir in sun-dried tomatoes & allow to sit for 10-15 minutes.
-In a large nonstick skillet, make one turn of the pan with olive oil. Saute the mushrooms, onions & half of the garlic until just tender.
-Remove mushroom mixture from skillet & set aside.
-In same skillet, make a couple turns of the pan with olive oil. Add chicken, coating both sides with remaining garlic & a sprinkle of salt & pepper. Cook until lightly browned.
-Add tomato mixture to skillet & simmer with chicken for 5 minutes or until chicken is cooked through. Remove chicken from pan & set aside.
-In a small bowl, combine cornstarch, basil, black pepper, salt & milk until smooth. Add to tomato mixture & cook on high heat 1-2 minutes or until thickened.
-Add in splash of white cooking wine & simmer for 1 minute. Add in mushroom mixture.
-To serve: Slice chicken & place over hot cooked pasta. Top with sun-dried tomato mixture.
*Perfect with any artisan bread/rolls, lightly toasted & topped with a garlic butter.
•1/2C. dry packed sun-dried tomatoes
•8oz. container whole mushrooms, halved
•1 green onion, thickly sliced
•1/2 small white onion, diced
•4 garlic cloves, minced
•4 boneless skinless chicken breast halves
•olive oil
•2 heaping tsp. cornstarch
•1/2 tsp. dried basil
•1/2 tsp. ground black pepper
•1/4 tsp. salt
•1/2C. milk
•splash of white cooking wine
•hot cooked pasta (I opted for angel hair)
-Bring water & bouillon to boil in a medium sized saucepan.
-Stir in sun-dried tomatoes & allow to sit for 10-15 minutes.
-In a large nonstick skillet, make one turn of the pan with olive oil. Saute the mushrooms, onions & half of the garlic until just tender.
-Remove mushroom mixture from skillet & set aside.
-In same skillet, make a couple turns of the pan with olive oil. Add chicken, coating both sides with remaining garlic & a sprinkle of salt & pepper. Cook until lightly browned.
-Add tomato mixture to skillet & simmer with chicken for 5 minutes or until chicken is cooked through. Remove chicken from pan & set aside.
-In a small bowl, combine cornstarch, basil, black pepper, salt & milk until smooth. Add to tomato mixture & cook on high heat 1-2 minutes or until thickened.
-Add in splash of white cooking wine & simmer for 1 minute. Add in mushroom mixture.
-To serve: Slice chicken & place over hot cooked pasta. Top with sun-dried tomato mixture.
*Perfect with any artisan bread/rolls, lightly toasted & topped with a garlic butter.
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