• Chicken with Mushrooms and Sun-Dried Tomato

Chicken with Mushrooms and Sun-Dried Tomato

45 6 servings, 1/6 recipe each
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Prep Time
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6 servings, 1/6 recipe each

This recipe is inspired by the region of Campania in Italy.

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Make It

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  • Season chicken with pepper. Heat oil in Dutch oven or large deep skillet on medium heat. Add chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Remove chicken from pan, reserving drippings in pan; cover chicken to keep warm.
  • Add wine to reserved drippings; cook 2 to 3 min. or until heated through, stirring frequently to scrape browned bits from bottom of pan. Add mushrooms and onions; cook 3 to 5 min. or until softened, stirring frequently and adding garlic for the last minute.
  • Stir pasta sauce into wine mixture. Return chicken to pan; cover. Simmer on medium-low heat 20 to 25 min. or until chicken is done (165ºF), stirring occasionally.


Substitute 25%-low-sodium chicken broth for the wine.

Special Extra

Garnish with chopped fresh parsley before serving.

Serving Suggestion

Serve with hot steamed fresh green beans.


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 300
% Daily Value
Total fat 10g
Saturated fat 1.5g
Cholesterol 75mg
Sodium 470mg
Carbohydrate 16g
Dietary fibre 3g
Sugars 8g
Protein 34g
Vitamin A 6 %DV
Vitamin C 20 %DV
Calcium 8 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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