Chicken with Sun-Dried Tomatoes, Provolone and Wine-Drenched Mushroom Gravy has a rich, umami flavor that’s quite addictive. I adore sun-dried tomatoes and always looking for ways to use them. It seems they end up in one chicken dish or another of mine. Like my Chicken with Artichokes and Sun-Dried Tomatoes. However, these two dishes taste nothing alike. Both are fancy enough for guests but easy enough for weeknight suppers.
I was originally calling this dish Chicken Cabernet Sauvignon which sounds super fancy, but I know very little about wines and know a lot about sun-dried tomatoes and mushroom gravy. And you can totally make this gravy without the wine and it’ll still taste like a million bucks! 🤑
Chicken with Sun-Dried Tomatoes, Provolone and Wine-Drenched Mushroom Gravy
- 4 boneless skinless chicken breasts, partially frozen
- 1 pkg smoked provolone cheese slices
- 1 jar California Sun-Dry Tomatoes
- 1 pkg Buddig Dried Beef, or pre-cooked bacon added right before the cheese
- 1 onion, diced
- 1 heaping tbsp jarred minced garlic
- 16 oz sliced white or baby bella mushrooms
- 1 cup cabernet sauvignon, or your favorite red wine or beef broth with a splash of balsamic vinegar
- 1/2 cup heavy whipping cream
- Salt & pepper
- 2-3 tbsp extra light olive oil
- Cornstarch slurry (1 heaping tbsp cornstarch dissolved in 1/2 cup water), optional
Remove the fat from the chicken breasts and filet to make 2 equal portions from each breast.
Preheat oven to 375°F. Heat the oil in frying pan and brown the breasts on both sides, seasoning with salt, pepper, and oregano.
Remove the partially cooked breasts and place on a baking sheet. Top with pieces of sun-dried tomatoes and a folded slice of dried beef. Bake in oven for 15 minutes.
Meanwhile, sauté onions in the oil left in the frying pan. Add the garlic and cook for 2-3 minutes. Add the mushrooms, salt, pepper and stir to coat. Add the wine and simmer for 15-20 minutes, until the liquid has reduced and the mushrooms are tender.
Remove the chicken from the oven and top each breast with a piece of provolone. Return to oven for 7-10 minutes, until cheese is melted and lightly browned.
Add the heavy cream to the mushroom and bring back to a simmer for 3-4 minutes. If you prefer a thicker gravy, stir in cornstarch slurry and continue to cook while stirring for 1-2 minutes until thickened.
Serve the chicken with mashed potatoes and mushroom gravy.
Happy eating! 😊