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Chicken Breasts with Mushrooms and Sun-Dried Tomatoes Levine


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Chicken Breasts with Mushrooms and Sun-Dried Tomatoes Levine
Gourmet March 1988


2 ounces sun-dried tomatoes (not packed in oil) chopped coarse
(about 1 cup)

cup dry white wine

cup olive oil

pound fresh mushrooms (preferably crimini), sliced thin

1 teaspoon minced garlic

4 whole skinless, boneless chicken breasts (about 3 pounds), each sliced diagonally into 8 strips

flour seasoned with salt and pepper for dredging

1 teaspoon freshly grated lemon zest

teaspoon fines herbes, crumbled

cup heavy cream

In a bowl let the sun-dried tomatoes soak in the wine for 30 minutes. In a large skillet heat 2 tablespoons of the oil over moderately high heat until it is hot but not smoking, in it cook the mushrooms and garlic, stirring, for 1 minute, and transfer the mixture with a slotted spoon to a plate. Dredge the chicken in the flour, shaking off the excess. Add the remaining 2 tablespoons oil to the skillet, heat it over moderately high heat until it is hot but not smoking, and i it cook the chicken in batches until it is lightly browned, transferring it to a plate as it is browned. To the skillet add the sun-dried tomatoes with the wine and cook the mixture, scraping up the brown bits, for 1 minute. Add the mushroom mixture, the lemon zest, and the fines herbes and simmer the mixture for 10 minutes. Stir in the cream and simmer the mixture for 1 minute, or until the sauce is thickened. Add the chicken to the sauce and heat it over low heat, stirring, for 2 minutes. Serves 4.


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