Chicken Breasts with Sun Dried Tomato Sauce
From pat2me 16 years ago
- 40 minutes to make
- Serves 4
Rich flavor in a low fat chicken and pasta meal. An old family favorite.
Ingredients
- 1/4 C coarsley chopped sun-dried tomatoes, dry packed shopping list
- 1/2 C chicken broth shopping list
- 4 boneless, skinless chicken breast halves (about 1 pound) shopping list
- 1/2 C sliced mushrooms (1 1/2 ounces about) shopping list
- 2 Tbl chopped green onion (2 medium) shopping list
- 2 cloves of garlic, finely chopped shopping list
- 2 Tbl dry red wine (or apple juice) shopping list
- 1 tsp EVOO shopping list
- 1/2 C skim or 1 % milk shopping list
- 2 tsp cornstarch shopping list
- 2 tsp chopped fresh or 1/2 tsp dried basil leaves shopping list
- 3 Cups hot cooked fettuccine shopping list
How to make it
- Mix tomatoes and broth, let stand 30 minutes to rehydrate
- Trim fat from chicken
- Cook mushrooms, onion and garlic in wine in a 10 inch skillet over medium heat about 3 minutes, stirring occasionally, or until mushrooms are tender; remove and set aside
- Add oil to skillet and brown chicken on both sides
- Add tomato mixture, heat to boiling and reduce heat
- Cover and simmer about 10 minutes, stirring occasionally; until juice of chicken runs clear
- Remove chicken from skillet and keep warm
- Mix milk, cornstarch and basil; stir into tomato mixture; heat through
- Serve over chicken and fettuccine with a salad or green vegetable
- 335 calaories
The Rating
Reviewed by 3 people-
I love the combination of ingredients. I serve alot of skinless chicken breasts. The sun dried tomatoes, garlic, mushrooms and of course red wine, has to be fantastic. Thanks for the post!
rml
in loved it
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Sounds great, can't wait to try it.
ruskingirl
in Harrison Twp loved it
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