Chicken: Chicken Breasts with Sun-Dried Tomato Sauce

posted by Mary T8M 01-16-103 10:11 AM

Chicken Breasts with Sun-Dried Tomato Sauce
from an old (1996) Betty Crocker Low Fat cookbook

1/4 C coarsely chopped sun dried tomatoes (not oil packed)
1/2 C chicken broth
4 boneless skinless chicken breasts (about 1 pound)
1/2 C sliced mushrooms
2 Tablespoons chopped green onion
2 cloves garlic, finely chopped
2 Tablespoon dry red wine, or apple juice
1 teaspoon vegitable oil
1/2 C skim milk
2 teaspoon cornstarch
2 teaspoon chopped fresh or 1/2 teaspoon dried basil leaves
hot cooked fettuccine

Mix tomatoes and broth. Let stand 30 min.

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

Add oil to skillet. cook chicken in oil until browned on both sides. Add tomaot 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.

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