Chicken with Goat Cheese and Sundried Tomato Sauce

I love sundried tomatoes. This is kind of strange since I don't like raw tomatoes. But there's something about those sundried ones - a more concentrated flavor, perhaps? I also love goat cheese and needed to find a new recipe to use up some goat cheese I had. As usual, Annie didn't disappoint. I adapted her recipe and loved, loved, loved it.

I like using chicken tenders because they cook quickly, and they cook more consistently since they're all about the same size. Heat the oil in a pan and when it's hot, add half the chicken.



Cook on one side for about 3 minutes, then flip and cook on the other side an additional 3-4 minutes or until the juices run clear.



Repeat this process til all the chicken is cooked. Remove the chicken from the skillet and add the mushrooms. Cook for a few minutes until the mushrooms give up some of their liquid.



Add the wine



and cook until it's reduced by half, being sure to scrape up the browned bits from the chicken. Then add the chicken broth



and cook for a few minutes til it reduces. Toss in the sundried tomatoes



and warm through. Remove from the heat and stir in the goat cheese.



Serve the chicken with the sauce spooned over the top. This sauce is so delicious - it would be great over potatoes, noodles or rice.



One year ago: Corn Casserole
Two years ago: Pumpkin Bran Muffins
Three years ago: Fried Cauliflower

Find more great ideas at Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Friday, Foodtastic Friday, Foodie Friday (#2).


Chicken with Goat Cheese and Sun-Dried Tomato Sauce

1 pound chicken tenders
2 Tbsp. olive
1 cup quartered mushrooms
1/2 cup white wine
1 cup chicken broth
1/4 cup sun-dried tomatoes, chopped
3 oz. plain or herbed goat cheese

Sprinkle chicken tenders with salt and pepper. Heat skillet over medium-high heat and add 1 Tbsp. oil. When oil is hot, add half of the chicken. Cook through, about 3-4 minutes per side. Remove from the skillet, add the rest of the oil, and repeat with remaining tenders. Set aside and keep warm.

In the same skillet, add the mushrooms and saute until they start to lose their liquid. Add the wine. Cook over medium-high heat until reduced by half, being sure to scrape up the browned bits from the chicken. Add the chicken broth and reduce by about half. Add the sun-dried tomatoes and heat through.

Remove skillet from heat and stir in the goat cheese. Top the chicken breasts with sauce and serve.

Recipe Source: Adapted from Annie's Eats