This recipe for creamy chicken with sun-dried tomatoes and mushrooms is so easy to whip together for a quick weeknight supper. The sun-dried tomatoes in vinaigrette add a huge spike of flavour.

Creamy chicken with sun-dried tomatoes & mushrooms

I developed this recipe for Backsberg to showcase their delicious Chenin Blanc. It’s such a versatile food wine that pairs well with salads, vegetables, fish, and chicken. Hints of sweetness and a slightly fuller body ensure it complements both spicy and creamier dishes, so this recipe is perfect for it.

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Prep Time:10

Cook Time:20

Ingredients

4 free-range skinless chicken breasts – about 400gms
250 gms mushrooms white or Portobello
4 Tbsp olive oil
1 cup chicken stock 1 stock cube or 1 stock sachet
3 cloves garlic crushed
100 gm sun-dried tomato quarters in olive oil vinaigrette eg Ina Paarman roughly chopped
2 tsp of picked thyme leaves and a few stalks
½ cup crème fraiche or cream
Salt & freshly ground black pepper

Instructions

Cut each of the chicken breasts in half sideways through the middle so as to create two small & thinner slices of breast. This allows for quicker and more even cooking.
Heat 2 tablespoons of olive oil in a non-stick pan or skillet and fry the chicken until golden on each side. Remove and set aside on a plate.
In the same pan heat the remaining 2 tablespoons of olive oil and fry the mushrooms until they just start taking colour. Add the stock to the pan in parts and fry the mushrooms in this liquid. Add the thyme, thyme stalks, and garlic and continue cooking for a few minutes until half to two-thirds of the liquid has evapourated.
Add the sun-dried tomatoes and the liquid they are in along with the crème Fraiche or cream. Stir to heat through and allow to thicken slightly. Put the chicken and any juices that may have come out back into the pan and warm through and coat in the sauce. Remember to remove the thyme stalks before serving straight away

Servings: 4

Author: Sam Linsell

*This post is proudly sponsored by Backsberg Wine