This quick, saucy dish is great over polenta, pasta, rice, or risotto.
In a medium bowl, toss the mushrooms with 1/2 tsp. salt and a few grinds of pepper. Heat the oil and butter in a large skillet over medium-high heat until the butter melts and most of its foam cooks off, about 1 min. Meanwhile, season the chicken with 3/4 tsp. salt and a few generous grinds of pepper. Spread the flour on a large plate and lightly dredge the chicken. Sauté the chicken pieces, flipping after 2 min., until they’re lightly brown on both sides, about 4 min. total (it’s all right if the sides of the chicken are still raw). Add the mushrooms and cook, stirring, until they start to soften and brown in places, about 3 min. Add the chicken broth, caramelized onions, and sun-dried tomatoes. Bring to a boil and then reduce to a gentle simmer. Cover and cook until the chicken is firm to the touch and cooked through (check by slicing into one of the thicker pieces) and the mushrooms are tender, about 6 min. Stir in the vinegar, the Tabasco, and half of the parsley. Taste for salt and pepper and serve sprinkled with the remaining parsley.
nutrition information (per serving):
based on four servings;
sat fat g
Photo: Scott Phillips