Chicken w/ Mushrooms & Sun Dried Tomatoes

1 cup - sun dried tomatoes in olive oil drained and thinly sliced
¼ cup – reserved oil from sun dried tomatoes
4 large – boneless, skinned chicken breast halves
1 large – onion, finely chopped
4 large – garlic cloves, minced
1 ½ tsp – dried basil
1 ½ lbs. – mushrooms, sliced
1 cup – dry red wine (optional)
1 cup – chicken broth
¼ cup – tomato paste
½ cup – parsley, minced
1 tbs. – softened unsalted butter
1 tbs. – flour

 In a heavy skillet, heat reserved tomato oil over moderately high heat & brown chicken breasts (seasoned with salt & pepper to taste). In the remaining oil, sauté onion, garlic, & basil until onion is soft. Add mushrooms, sun dried tomatoes & seasoning with salt and pepper to taste. Continue to cook until mushrooms are softened. Whisk in wine, chicken broth, and tomato paste. Add chicken to skillet & bring liquid to a boil. Simmer 15 minutes until chicken is cooked through. Transfer chicken to a platter & keep warm. Cut butter and flour and whisk into the sauce to simmer, whisking every few minutes until thickened. Stir in parsley and pour over chicken. Judy served this with noodles.