Chicken in Creamy Sun Dried Tomatoes Sauce with Mushrooms

A skillet showing cooked chicken in creamy sun dried tomatoes sauce and mushrooms. Dish is garnished with feta cheese and fresh parsley.

Chicken in Creamy Sun Dried Tomatoes Sauce with Mushrooms

This dinner with chicken in creamy sun dried tomatoes sauce & mushrooms is a family favorite. Serve over rice, pasta or even steamed vegetables!

Course Main Course

Cuisine Fusion

Keyword Sun dried tomatoes with chicken

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 678kcal

Author Sonila

Equipment

1 Skillet
1 Tongs
1 cutting board

Ingredients

4 chicken breasts if they're too big, maybe use 3 chicken breasts for 4 people
1.5 tsp sea salt
1 tsp black pepper
1.5 tsp oregano
1 tsp paprika
3 tbsps olive oil extra virgin
4 garlic cloves add more if you love garlic
2 cups sliced white mushrooms about 10 ozs
⅔ cup sun dried tomatoes
0.5 cup white wine
1 cup heavy cream
3 tbsps crumbled feta cheese adjust this ingredient to your taste
3 tbsps chopped fresh parsley I love Italian parsley or flat leaf parsley for this recipe

Instructions

Mix salt, pepper, oregano and paprika into a blend. Season chicken breasts on both sides really well.
Heat the skillet in medium heat and add olive oil. Add chicken when oil is hot and cook on both sides about 5-6 minutes per side (if using chicken cutlets I'd do 4 minutes per side). Remove chicken from skillet and place it on a plate and cover it.
Add minced garlic and mushrooms to skillet. Saute really well for about a minute or so, flip the mushrooms and after another minute remove them from pan and place them over the chicken in the plate.
Add sun dried tomatoes to pan, use their oil too. Let the sun dried tomatoes start to sizzle. Then add the white wine to deglaze the skillet, leave it for few seconds so the alcohol evaporates. Stir well and then add heavy cream.
Lower the heat and let the sauce simmer. Then add the chicken and mushrooms back in, try to nestle everything into the sauce, don't pile them up. Add couple of tablespoons of fresh parsley. Let cook together for few minutes in low heat. Check for salt and pepper and adjust to taste.
Towards the end top off with feta cheese (adjust amount to taste) and the remaining fresh parsley.
Serve over rice, pasta or even steamed veggies. I love to have a small side salad with this dish. Enjoy:)

Notes

* This is a high protein meal.

* Store leftovers in an airtight container for 3-4 days in the refrigerator.

* Calories are estimated assuming you consume the sauce. Some people just spoon over a little sauce and some a lot, so caloried may vary depending on this.

Nutrition