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Chicken: Chicken with Sun Dried Tomatoes & Shiitake Mushrooms

Source of Recipe

SheHuffer


List of Ingredients

Marinade:
2 tablespoons freshly chopped basil
4 tablespoons dry white wine
2 tablespoons diced shallots

Chicken:
4 whole chicken breasts, boned
1/3 cup shallots, diced
20 medium shiitake mushrooms, sliced (about 2 cups)
16 sun-dried tomatoes, sliced
1 tablespoon potato starch
2 cups chicken stock + extra for sautéing


Recipe

1. To make the marinade, mix the basil, wine, and the shallots in a small bowl. Mash the chicken with a wooden pounder and place in marinade.

2. Heat a little chicken stock in a frying pan over med-high heat. Add the shallots and the mushrooms, and stir until the mushrooms are soft.

3. Add the sun-dried tomatoes and a tablespoon or so of the potato starch if the sauce has too much liquid. Remove from the heat.

4. Separate half the mushroom mixture to fill the chicken breasts. Place 1/4 of this mixture on one end of each breast and roll like a jelly roll on the diagonal so both ends are filled.

5. Bake in a preheated, 400 degree F. oven for 25 minutes or until done. Cut each breast into 6 slices on the diagonal.

6. To make the sauce, return the remaining half of the mushroom mixture to a saute pan. Add the chicken broth and stir over a low heat.

7. Continuing to stir, add enough a little more potato starch mixed with chicken stock. Place the chicken on the plate, cover with the sauce, and serve.