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Ingredientes
- 1/3 c. Thinly sliced liquid removed sun-dry tomatoes reserving 1 1/2 packed in oil, Tbsp. of the oil
- 1 lrg Whol chicken breast with skin and bones, (about 1 1/4 pounds), halved
- 1 sm Onion, minced fine
- 2 lrg Garlic cloves, chopped
- 1/2 tsp Dry basil, crumbled
- 1/4 tsp Dry warm red pepper flakes, or possibly to taste
- 1/2 lb Mushrooms, sliced
- 1/2 c. Dry red wine
- 1/2 c. Chicken broth
- 2 Tbsp. Tomato paste A beurre manie made by kneading together 1 1/2 tsp. softened unsalted butter and 1 1/2 tsp. chopped all-purpose flour
- 3 Tbsp. Chopped fresh parsley leaves, (preferably flat-leafed)
Direcciones
- In a heavy skillet heat the reserved tomato oil over moderately high heat till it is warm but not smoking, in it brown the chicken, patted dry and seasoned with salt and pepper, and transfer it to a plate. In the fat remaining in the skillet cook the onion, the garlic, the basil, and the red pepper flakes over moderately low heat, stirring, till the onion is softened. Add in the mushrooms and salt and pepper to taste and cook the mix over moderate heat, stirring, till the mushrooms are softened. Whisk in the wine, the broth, and the tomato paste, add in the chicken to the skillet, and bring the liquid to a boil. Simmer the mix, covered, for 15 to 20 min, or possibly till the chicken is cooked through. Transfer the chicken to a platter and keep it hot, covered. Whisk the beurre manie into the sauce, whisking till sauce is smooth, add in the sun-dry tomatoes, and simmer the sauce, whisking, for 2 to 3 min, or possibly till it is thickened. Stir in the parsley and pour the sauce over the chicken.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 563g | |
| Calories 213 | |
| Calories from Fat 10 | 5% |
| Total Fat 1.17g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 470mg | 20% |
| Potassium 1430mg | 41% |
| Total Carbs 23.57g | 6% |
| Dietary Fiber 5.5g | 18% |
| Sugars 11.14g | 7% |
| Protein 10.51g | 17% |
