Creamy Chicken in Sun-Dried Tomato 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 for 8 to 10 minutes until tenders are browned and no longer pink inside. An instant-read thermometer inserted into the center should read at least 165 degrees F. Remove chicken tenders from the skillet.

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

Stir in butter and flour and cook for 1 minute. Add white wine and scrape any bits from the bottom of the pan. Stir in milk, sugar, and Parmesan cheese.

Bring the mixture back to a simmer for about 5 minutes until the mixture begins to thicken. Transfer chicken back to skillet and cook until heated through.

Serve over Idahoan Signature™ Russets Mashed Potatoes.