Easy Creamy Chicken in a Sun-Dried Tomato Wine Sauce Recipe

Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions.

Heat olive oil in a skillet over medium-high heat; add frozen chicken tenders. Season with Italian seasoning salt oregano black pepper and red pepper flakes.

Cook until tenders are browned and no longer pink inside 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken tenders from the skillet.

Place diced onion in the same skillet over medium-high heat and cook until translucent 5 to 8 minutes. Add sun-dried tomatoes and garlic; cook 1 minute longer.

Stir in butter and flour and cook for 1 minute. Add white wine and scrape any bits from bottom of the pan. Stir in milk sugar and Parmesan cheese. Bring mixture back to a simmer; simmer until mixture begins to thicken about 5 minutes. Transfer chicken back to skillet and cook until heated through.

Serve over Idahoan Signature™ Russets Mashed Potatoes.