This Month's Recipe
Italian Chicken and Sun-Dried Tomatoes

2 servings

ingredients

• 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
  

directionsCombine 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.