Ingredients for 2 servings:
1. 1/3 cup thinly sliced drained sun-dried tomato packed in oil
2. 1 1/2 tablespoons oil, reserved from sun-dried tomatoes
3. 12 ounces boneless skinless chicken breasts
4. coarse salt
5. fresh ground black pepper
6. 1 small onion, finely chopped
7. 2 garlic cloves, minced
8. 1/2 teaspoon dried basil, crumbled
9. 1/4 teaspoon hot red pepper flakes, to taste
10. 8 ounces mushrooms, sliced
11. 1/2 cup dry red wine
12. 1/2 cup chicken broth
13. 2 tablespoons tomato paste
14. 1 1/2 teaspoons unsalted butter, softened
15. 1 1/2 teaspoons flour
16. 3 tablespoons fresh flat-leaf parsley, minced
Directions:
1. Heat oil in a skillet over medium high heat; pat chicken dry, season with salt and pepper and brown on both sides; set aside.
2. Reduce heat to medium-low; add onion, garlic, basil and red pepper flakes and saute, stirring, until onion is softened; add mushrooms and salt and pepper and continue cooking and stirring over medium heat until mushrooms are softened.
3. Whisk in the wine, broth, tomato paste; add chicken and bring to a boil; reduce heat to a simmer and cook, covered, for 8-12 minutes until cooked through.
4. Remove chicken and keep warm; knead butter and flour together and add to skillet, stirring until incorporated and smooth; add sun-dried tomatoes and simmer, stirring, 2-3 minutes until thickened.
5. Stir in parsley and pour sauce over chicken; serve immediately.