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Chicken Breasts with Sun Dried Tomatoes and Shitake Mushrooms Recipe

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This recipe for Chicken Breasts with Sun Dried Tomatoes and Shitake Mushrooms, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, June 18, 2009


2 tablespoons chopped basil
4 tablespoons dry white wine
4 tablespoons vegetable oil
2 tablespoons diced shallots

8 boneless breast halves
1/3 cup vegetable oil
1/3 cup diced shallots
2 cups sliced shitake mushrooms
16 sun dried tomatoes, sliced
1 tablespoon potato starch
Salt, pepper to taste and whatever else you like
2 cups chicken broth
1 cup non-dairy creamer

Marinate the chicken 30 minutes.

In skillet heat oil and add shallots and mushrooms. Cook until mushrooms are soft, stirring often.
Add the sun dried tomatoes and potato starch.
Season to taste. Remove from heat. Reserving 1/2 of the mushroom mixture for sauce. Place small scoop of mixture on end of breast and roll up jelly roll style.

Bake 400 approx 25-30 minutes or until done-slice to serve.

Return remaining mushroom mixture to pan on low heat. Add chicken broth and stir in enough non-dairy creamer to make sauce. A small amount of potato starch will help thicken the sauce if necessary.




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