Chicken Breasts With Sun-dried Tomato Sauce Recipe
Tagged in Main Meals
Do you like this recipe?
Directions
Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook
mushrooms, green onions and garlic in wine in 10-inch nonstick skillet
over medium heat about 3 minutes, stirring occasionally, until mushrooms
are tender; remove mixture from skillet.
Add oil to skillet. Cook chicken in oil over medium heat until brown on
both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and
simmer about 10 minutes, stirring occasionally, until juice of chicken is
no longer pink when centers of thickest pieces are cut. Remove chicken
from skillet; keep warm.
Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture,
heat through. Serve over chicken and fettuccine.
Ingredients
- 1/4 cup coarsely chopped sun-dried tomatoes (not
- oil-packed)
- 1/2 cup chicken broth
- 4 skinless boneless chicken breast halves
- (about 1 pound)
- 1/2 cup sliced mushrooms (1 1/2 ounces)
- 2 tablespoons chopped green onions (2 medium)
- 2 cloves garlic -- finely chopped
- 2 tablespoons dry red wine
- OR
- 2 tablespoons apple juice
- 1 teaspoon vegetable oil
- 1/2 cup skim milk
- 2 teaspoons cornstarch
- 2 teaspoons chopped fresh basil
- OR
- 1/2 teaspoon dried basil leaves
- 3 cups hot cooked fettuccine
+ Add Comment or Review
Leaving a comment requires an account: sign up and create one for free, or Login here if you already have one
Similar Recipes
More...
Food Fight
Suppose you had to eat either chicken or beef for the rest of your life. Which would you choose?
VS
