Italian Chicken and Sun-Dried Tomatoes


1/2 cup Chardonnay
2 tablespoons Instant Gourmet Rustic Italiano Blend Seasoning
4 Boneless, Skinless Breast Halves
Salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
1/4 cup drained and thinly sliced sundried tomatoes
2 tablespoons fresh snipped basil


Combine wine and Italiano seasoning; let rest. This will reconstitute the seasoning blend.

Heat a nonstick skillet over medium-high heat for 1 minute. Season chicken with salt and pepper. Add oil to skillet, swirl to coat.

Cook chicken in skillet until nicely browned on both sides (2-3 minutes per side). Lower heat to medium, cook chicken, turning occasionally until chicken reaches 165 F. on instant read meat thermometer (about 4 minutes). Remove chicken; keep warm.

In same pan, add garlic and sun dried tomatoes; stir until garlic becomes fragrant (about 1 minute). Remove pan from heat, stir in wine mixture. Return pan to heat; add chicken, heat through.

Allow sauce to reduce slightly (about 1 minute).

Arrange chicken on serving platter; pour sauce over chicken, garnish with basil.


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