Chicken with sun-dried tomatoes & capers

A perfect meal for a drizzly Spring day....

Chicken with sun-dried tomatoes and capers

serves 6

6 boneless, skinless chicken breasts

2 cups button mushrooms, sliced

2 tbsp. butter

2 tbsp. all-purpose flour

3 tbsp. chopped fresh parsley

Marinade:

1 1/2 cups chicken or vegetable broth

1/2 cup dry white wine

1/4 cup diced sun-dried tomatoes, oil-packed

3 tbsp. dijon mustard

2 tbsp. chopped fresh basil

2 tbsp. capers

1 tbsp. caper liquid

For the marinade: whisk together all the marinade ingredients and pour in a shallow dish. Place the chicken breast in with the marinade and turn to coat. Marinate in the refrigerator for up to one hour.

Place a large skillet on the stove over medium heat. Add the chicken, the marinade and the mushrooms and simmer until the chicken is cooked through, about 20-25 minutes. Remove the chicken from the pan and place on a plate and cover with foil to keep warm.

In a small skillet over medium-low heat, melt the butter until the the foam recedes. Add the flour and mix well, cooking for about 2 minutes. Slowly whisk the flour mixture into the marinade, whisking and simmering over medium-low heat until the sauce thickens.

To serve, arrange the chicken breasts on individual plates, pour the sauce over and sprinkle with parsley.