Creamy Sundried Tomato and Mushroom Chicken

• 2 boneless, skinless chicken breasts (about 1 ½ lb)
• Kosher salt and freshly ground pepper
• 3 tbsp extra virgin olive oil, divided
• 8 oz portobello mushrooms, quartered
• 1 shallot, diced
• 4 garlic cloves, minced
• 1 c chicken stock
• ¼ c sundried tomatoes in olive oil, roughly chopped
• 2 tsp thyme leaves
• ½ c crème fraiche

Slice each chicken breast lengthwise to make two long tenders. Season on all sides with salt and pepper.

In a large non-stick skillet over medium high heat, add the oil and cook chicken on each side for 3-4 minutes until golden brown. Transfer chicken to a plate and set aside. Add remaining 1 tbsp oil to pan. Add mushrooms, shallots and garlic and cook until mushrooms start to brown and shallots and garlic become translucent and soft, about 4 minutes.

Add chicken stock, sundried tomatoes, thyme leaves and 1 tsp salt. Use a wooden spoon to scrape up browned bits from bottom of skillet. Add chicken and any accumulate juices back to the skillet. Simmer until the stock has reduced to a ½ c of liquid and chicken is cooked through.

Remove the skillet from heat. Transfer chicken to a serving platter. Allow sauce to cool down slightly, about 2-3 minutes, before stirring in the crème fraiche. Pour sauce over chicken and serve.