Chicken Breasts With Wild Mushrooms And Sun-Dried Tomatoes
Tender chicken breasts are paired with wild mushrooms and sun-dried tomatoes in a creamy, flavorful sauce, perfect for a sophisticated yet comforting meal suitable for dinner guests.
Ingredients
Instructions
- Soak sun-dried tomatoes in a bowl with white wine for 30 minutes.
- In a large skillet, heat olive oil and cook the sliced wild mushrooms and minced garlic briefly. Transfer to a plate.
- Dredge the chicken breasts in seasoned flour, then cook until browned in the skillet.
- Add the sun-dried tomatoes and wine mixture to the skillet and cook for about 1 minute.
- Return the mushrooms and garlic to the skillet. Add lemon rind and fines herbes. Simmer for 10 minutes.
- Stir in heavy cream and simmer the mixture for 1 minute.
- Add the cooked chicken breasts back to the skillet and heat through.
- Serve with rice or noodles.
Tips & Substitutions
For a depth of flavor, consider using a mix of wild mushrooms like shiitake and chanterelles. If you can't find fresh wild mushrooms, cremini or button mushrooms work well as substitutes. Adjust the seasoning in the flour to your taste. If you like a bit of heat, add a pinch of red pepper flakes when cooking the mushrooms.
Serving Suggestions
This dish pairs beautifully with rice or noodles to soak up the flavorful sauce. A side of steamed vegetables or a fresh salad, like Tabooleh With Feta Cheese, complements the richness of the chicken. For an elegant touch, finish with a sprinkle of fresh herbs just before serving.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or cream to keep the dish moist. Avoid microwaving to prevent the chicken from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts With Wild Mushrooms And Sun-Dried Tomatoes contains roughly 455 calories, with 10g protein, 70g carbohydrates, and 7g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of protein and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chicken?
Yes, you can use chicken thighs instead of breasts for a juicier result. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through. Bone-in chicken can also be used but will require a longer cooking time and some adjustments to ensure it's fully cooked.
What type of wine should I use?
A dry white wine is ideal for this recipe, such as Sauvignon Blanc or Pinot Grigio. These wines add a nice acidity that balances the richness of the dish. Avoid sweet wines, as they can alter the flavor profile. If you prefer not to use wine, chicken broth can be a suitable substitute.
Can I make this dish ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce, add the cooked chicken, and warm through. This can save time on a busy weeknight while still delivering a delicious meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).