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Chicken Breasts w/Sun-Dried Tomato Sauce




Source of Recipe


From the 1996 Betty Crocker Low Fat Cookbook.


List of Ingredients




1/4 cup coarsely chopped sun dried tomatoes (not oil packed)
1/2 cup chicken broth
4 boneless skinless chicken breasts (about 1 lb.)
1/2 cup sliced mushrooms
2 Tblsp. chopped green onion
2 cloves garlic, finely chopped
2 Tblsp. dry red wine, or apple juice
1 tsp. vegetable oil
1/2 cup skim milk
2 tsp. cornstarch
2 tsp. chopped fresh or 1/2 tsp. dried basil leaves
Hot cooked fettuccine


Recipe



Mix tomatoes and broth. Let stand 30 minutes.

Trim fat from chicken. Cook mushrooms, onion, and garlic in wine or apple juice over medium heat until mushrooms are tender (about 3 minutes). Remove mixture from skillet.

Add oil to skillet. Cook chicken in oil until browned on both sides. Add tomato mixture. Heat to boiling, reduce heat, and cover. Cook until the juice of the chicken runs clear, and the thickest parts are done. Remove the chicken from the skillet and keep warm.

Mix milk, cornstarch and basil, stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir 1 more minute; stir in mushroom mixture, heat through, serve over chicken and fettuccine.