Chicken w/ Mushrooms & Sun Dried Tomatoes

Chicken w/ Mushrooms & Sun Dried Tomatoes

1 c sun dried tomatoes in olive oil drained and thinly sliced
¼ c reserved oil from sun dried tomatoes
4 large garlic cloves, minced
1 large onion, finely chopped
1 ½ t dried basil
1 ½ lbs mushrooms, sliced
1 c dry red wine
1 c chicken broth
¼ c tomato paste
½ c parsley, minced
1 T softened butter
1 T flour

In a heavy skillet heat reserved tomato oil over moderately high heat and brown chicken breasts (season with salt and pepper to taste.) Transfer chicken to a separate bowl or plate. In the remaining oil, sauté onion, garlic, and basil until onion is soft. Add mushrooms and season with salt and pepper to taste. Continue to cook until mushrooms re softened. Whisk in wine, chicken broth and tomato paste. Add chicken to skillet and bring liquid to a boil. Simmer 15 minutes until chicken is cooked through. Transfer chicken to a platter and keep warm. Cut butter and flour together and whish into the sauce to simmer, whisking every few minute until thickened. Sit in parsley and pour over chicken.