Chicken with Dried Mushrooms and Tomatoes

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Chicken with Dried Mushrooms and Tomatoes

Chicken with Dried Mushrooms and Tomatoes
1/2 lb. fresh chicken tenders
1/4 cup flour
2 cups chicken stock or reduced-sodium broth
1/4 cup sun dried tomatoes coarsely chopped
with kitchen shears (NOT oil-packed)
1/4 cup Pistol River Mixed Dried Mushrooms,
coarsely chopped with kitchen shears
1 clove garlic, thinly sliced
1 tsp. Italian herb seasoning
Salt and freshly ground pepper to taste
Prep time: 15 minutes,
Cook time: 30 to 35 minutes

Dredge chicken tenders in flour and spray a medium skillet liberally with nonstick cooking spray. Add chicken and cook over medium-high heat until browned on both sides; remove from skillet and cover to keep warm. Add stock, tomatoes, mushrooms, garlic and herb seasoning to skillet; cook for 15 minutes. Add chicken back to skillet and cook for 5 to 10 minutes more or until sauce is reduced and slightly thickened. Season to taste with salt and pepper.

Serve with Tomato Polenta (see separate recipe).

Makes 2 servings.
Wine Suggestion
Sauvignon Blanc
Nutritional Information:
220 calories, 28 g protein, 3 g total fat (0 g sat.,0 g trans), 21 g carbohydrate, 4 g fiber, 3 g sugar, 60 mg cholesterol, 820 mg sodium, 4 points


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