Chicken with Sun-Dried Tomatoes and Mushrooms in White Wine Cream Sauce
Chicken with Sun-Dried Tomatoes and Mushrooms in Cream Sauce is a healthy, low-carb dish that is quick and easy to make. Perfect for weeknight dinners.
Servings 4
Calories 314kcal
Ingredients
- 2 8 oz chicken breasts sliced in half
- 1 tablespoon unsalted butter
- 1 cup sliced mushrooms
- 3 garlic cloves minced
- 4 oz chicken broth
- ¼ cup heavy cream
- ¼ cup dry, white wine
- 1 teaspoon flour
- ⅓ cup julienned sun-dried tomatoes
- ¼ cup freshly grated Parmesan
- ¼ teaspoon thyme
- ¼ teaspoon oregano
- ¼ cup fresh basil, chopped
- Red pepper flakes to taste
- McCormick’s Grill Mates Montreal Chicken Seasoning, kosher salt, and pepper to taste
- 1-2 teaspoon Italian Seasoning
Instructions
- Preheat oven to 400 degrees.
- Season chicken with chicken seasoning, Italian seasoning, salt, and pepper.
- Melt half of the butter in a cast iron or regular skillet over medium-high heat. Add chicken and sear both sides until golden brown, about 3-4 minutes per side; set aside.
- Add the remaining butter, mushrooms, garlic, and red pepper flakes, and cook until fragrant, about 1-2 minutes.
- Stir in chicken broth, heavy cream, white wine, sun-dried tomatoes, Parmesan, thyme, oregano, and basil. Add the flour and stir. This will thicken up the sauce a bit.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
- Place into oven and bake for 25-30 minutes.
- Cool before serving.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 6g | Protein: 39g | Fat: 14g