Chicken Breasts with Sun-Dried Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 47 Minutes |
Ready In: 57 Minutes Servings: 4 |
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My adaptation of a recipe from Betty Crocker. No one will know that it is low fat, so don't tell them! Ingredients:
1/4 cup sun-dried tomato, coarsley chopped (not oil packed) |
1/2 cup reduced-fat chicken broth |
4 ounces cooked fettuccine, spinach or regular |
1/2 cup mushroom, sliced (1 1/2oz) |
2 onions, green,chopped (2 tbsp) |
2 cloves garlic, finely chopped |
2 tablespoons dry red wine or 2 tablespoons reduced-fat chicken broth |
1 teaspoon olive oil |
4 boneless skinless chicken breasts (1 lb) |
1/2 cup nonfat milk |
2 teaspoons cornstarch |
1/2 teaspoon basil leaves, dried |
Directions:
1. Mix tomatoes and 1/2 cup chicken broth; let stand 30 minutes.
2. Cook mushrooms, onions and garlic in wine (chicken broth) in a medium skillet; over medium heat about 3 minutes, until mushrooms are tender.
3. Remove mixture from skillet; set aside.
4. Heat oil in skillet over medium heat.
5. Cook chicken in oil 3-4 minutes , turning once, until browned.
6. Add tomato mixture; heat to boiling; reduce heat.
7. Cover and simmer about 10 minutes, until juice of chicken no longer runs pink.
8. Remove chicken from skillet; keep warm.
9. Mix milk, cornstarch and basil; stir into the tomato mixture in skillet.
10. Heat to boiling, stirring constantly.
11. Boil and stir 1 minute.
12. Stir in mushroom mixture; heat until hot.
13. Place chicken breast on fettuccine and spoon sauce over.
14. Serve.
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