Chicken Breasts with Mushrooms and Sun-Dried Tomatoes
(Petti di Pollo con Funghi e Pomodoro Secco)
Inspired by recipe from Anne Casale's Lean Italian Cooking
Ingredients (serves 4)
4 part-boned chicken breasts
2 spring onions finely chopped
1/4 cup (about 10) sundried tomatoes, not packed in oil
8 ounces button mushrooms, wiped, trimmed and thinly sliced
1 tablespoon minced fresh thyme or 1 teaspoon crumbled dried thyme
white wine
olive oil
freshly ground black pepper
Method
Place the tomatoes in small bowl. Pour on boiling water to cover and let stand two minutes to soften. Drain, blot dry, and slice into strips; set aside.
Heat 2 tablespoons oil in pan, add chicken and saute until lightly golden; transfer to plate.
Add onion to pan and cook until slightly softened. Add mushrooms and continue cooking, stirring constantly, until they release their juices. Add some wine and scrape any fragments left in bottom of pan with wooden spoon.
Stir in sun-dried tomatoes and thyme. Return chicken to pan and season with pepper. Spoon some liquid over the chicken and cook covered until chicken is done (approx 20 mins depending on size).
Serve with salad or veg.
Inspired by recipe from Anne Casale's Lean Italian Cooking
Ingredients (serves 4)
4 part-boned chicken breasts
2 spring onions finely chopped
1/4 cup (about 10) sundried tomatoes, not packed in oil
8 ounces button mushrooms, wiped, trimmed and thinly sliced
1 tablespoon minced fresh thyme or 1 teaspoon crumbled dried thyme
white wine
olive oil
freshly ground black pepper
Method
Place the tomatoes in small bowl. Pour on boiling water to cover and let stand two minutes to soften. Drain, blot dry, and slice into strips; set aside.
Heat 2 tablespoons oil in pan, add chicken and saute until lightly golden; transfer to plate.
Add onion to pan and cook until slightly softened. Add mushrooms and continue cooking, stirring constantly, until they release their juices. Add some wine and scrape any fragments left in bottom of pan with wooden spoon.
Stir in sun-dried tomatoes and thyme. Return chicken to pan and season with pepper. Spoon some liquid over the chicken and cook covered until chicken is done (approx 20 mins depending on size).
Serve with salad or veg.