Braised Chicken, Sun-Dried Tomatoes and Mushrooms

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Braised Chicken, Sun-Dried Tomatoes and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
508
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie508 kcal(24 %)
Protein46.63 g(48 %)
Fat17.58 g(15 %)
Carbohydrates32.1 g(21 %)
Sugar added0 g(0 %)
Roughage5.28 g(18 %)
Vitamin A152.16 mg(19,020 %)
Vitamin D0.31 μg(2 %)
Vitamin E1.13 mg(9 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂1.2 mg(109 %)
Niacin29.68 mg(247 %)
Vitamin B₆1.07 mg(76 %)
Folate79.73 μg(27 %)
Pantothenic acid4.6 mg(77 %)
Biotin1.84 μg(4 %)
Vitamin B₁₂0.71 μg(24 %)
Vitamin C26.79 mg(28 %)
Potassium1,949.29 mg(49 %)
Calcium119.89 mg(12 %)
Magnesium100.38 mg(33 %)
Iron5.86 mg(39 %)
Iodine0.95 μg(0 %)
Zinc5.05 mg(63 %)
Saturated fatty acids4.95 g
Cholesterol172.79 mg

Ingredients

for
4
Ingredients
1 cup
sun-dried tomatoes (in oil, drained & Sliced Thin)
¼ cup
reserved Sun-dried tomato oil
salt (to taste)
freshly ground Black pepper (to taste)
2
2
large Chicken breasts (halves)
1
large onion (peeled and finely chopped)
4 cloves
garlic (peeled and minced)
1 ½ teaspoons
dried Basil
24 ounces
Mushrooms (cleaned and sliced)
1 cup
1 cup
low-sodium Chicken broth
¼ cup
½ cup
fresh parsley (minced)
1 tablespoon
butter (softened)
1 tablespoon
How healthy are the main ingredients?
saltChicken breastoniongarlicBasilMushroom

Preparation steps

1.
Drain the sun-dried tomatoes, reserving the oil. Cut the tomatoes into thin strips and set aside.
2.
In a heavy Dutch oven or skillet, heat the reserved oil over medium-high heat; season the chicken to taste with salt and pepper and brown on both sides. Transfer chicken to a plate. In the remaining oil, sauté onion, garlic, and basil until onion is soft and fragrant.
3.
Add mushrooms, sun-dried tomatoes; season with salt and pepper to taste. Continue to cook until mushrooms are softened. Whisk in the wine, chicken broth, and tomato paste. Add the chicken to the skillet and bring liquid to a boil. Reduce heat and simmer for 15 to 18 minutes or until chicken is cooked through.
4.
Transfer chicken to a platter and keep warm and covered. In a small bowl, cut butter and flour together and whisk into the sauce to simmer, whisking every few minutes until the sauce thickens.
5.
Stir in parsley and return chicken to the pan, spooning sauce over chicken. Serve