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Pan-Seared Chicken with Mushrooms and Sundried Tomatoes

Posted By sugarlaw On November 6, 2008 @ 6:08 am In food,main dishes | 21 Comments

Pan-Seared Chicken with Mushrooms and Sundried Tomatoes

This site is not meant to be exclusively vegetarian, but if you were browsing through it quickly, you might think it was.  I was a longtime vegetarian, and now I’m a cheating pseudo-vegetarian who always asks for a bite of her fiance’s cheeseburgers, but rarely would think to ever saute a chicken breast in her own kitchen.

That being said, when I do cook meat, I want it to taste good.  And this recipe satisfies that indispensible requirement really, really well.  I actually ate the mushroom and sundried tomato mix as a topping on a toasted roll, and that was great too, but Chad informs me that the full chicken version was better.

I will also admit that I set off our fire alarm not once, not twice, but three times while pan-searing these chicken breasts.  After the second time, I finally learned how to turn on the exhaust fan above the stovetop (new kitchen — we’re still getting used to each other).  After the third time, I learned how to silence the smoke detector.  So if I burn our building down making dinner at some point in the future, at least it won’t be to the tune of incessant, annoying beeping.

(Just kidding.  I think it resets itself after you silence it.  In any event, don’t try that part at home.  Just make the recipe, and keep the windows open.)

Pan-Seared Chicken with Mushrooms and Sundried Tomatoes

Pan-Seared Chicken with Mushrooms and Sundried Tomatoes

INGREDIENTS:
2 medium size chicken breasts (about 3/4 pound total)
5 tbsp olive oil
10 sundried tomato halves (about 1/2 cup), sliced thinly
6 large buttom mushrooms (about 1/2 cup), diced
2 large shallots, diced
Salt
Pepper

DIRECTIONS:
Heat 4 tbsp olive oil on medium-high heat in a nonstick saute pan until just short of smoking. Add chicken breasts to the pan and saute for 5 minutes, then flip the breasts and saute for about 4 additional minutes.

While the chicken is cooking, place the shallots and mushrooms into a smaller saute pan on medium heat, along with 2 tbsp water. When they have softened (about 3 minutes), add 1 tbsp olive oil, the sundried tomatoes, salt and pepper. Cook for an additional 2-3 minutes.

When the chicken is finished cooking, place it on a serving platter. Spoon the vegetable mixture over the chicken breasts, and serve.

Serves 2.


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