Chicken and Sun Dried Tomatoes in Wine Sauce

I figured I should start off with a household favorite... I think this recipe is why my husband put a ring on it! ;)

What Ingredients You Will Need:

• 2-3 Chicken Breasts

• 2 Tbsp Olive Oil

• 1/2 Sweet Onion (Minced)

• 2 Tbsp Minced Garlic

• Sun-Dried Tomatoes

• Sliced Portobello Mushrooms

• 2 Cups Chicken Stock/ Broth

• 1/2 Cup Sherry Wine

• 2 Tbsp Port Wine

• 3 Tbsp Balsamic Vinegar

• 1 Tbsp Butter

• Angel Hair Pasta

• 1 tsp Italian Seasoning

• 1 tsp Red Pepper Flakes

• 1/2 tsp Thyme

• Shaved Parmesan or Parmesan - Regiano Cheese

• Black Pepper and Seasoning Salt To Taste

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Directions to Deliciousness:

1. With 1 Tbsp of olive oil, brown the chicken breasts in an oven-safe saute pan - season with black pepper and seasoning salt on all sides

2. Once the chicken breasts are almost cooked through, remove from the pan and set aside

3. Add 1 Tbsp of olive oil back in the saute pan and add the minced onion and garlic - saute until golden (I always use my Ninja Chopper for mincing onions to save 10 mins and to prevent crying while cooking :) )

4. Add the chicken stock, sherry wine, port wine, balsamic vinegar, butter, sun-dried tomatoes, Italian seasoning, red pepper flakes, and thyme to the pan with cooked onions and garlic - let sauce come to a light boil and reduce by half while stirring frequently

5. While the sauce is reducing, bring water to a boil in a sauce pan and cook the angel hair pasta until al dente and strain

6. Once sauce has been reduced, add the chicken breasts back into the pan to finish cooking - add sliced mushrooms with 5-7 mins remaining

7. After the chicken breasts have been thoroughly cooked, top each breast with shaved parmesan cheese and carefully place the pan in the oven on broil

8. Closely monitor the cheese as it melts on the chicken and remove the pan with a potholder when golden

9. Serve over angel hair pasta and enjoy! - Best if served with garlic toast to soak up the extra sauce :)