Chicken Breasts with Sun-Dried Tomato Sauce Recipe

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Type: Chicken Breasts with Sun-Dried Tomato Sauce Free Cooking Recipe – Main Meals


Ingredients / Directions
1/4 cup(s) coarsely chopped sun-dried tomatoes (not
1/2 cup(s) chicken broth
4 skinless boneless chicken breast halves
(about 1 pound)
1/2 cup(s) sliced mushrooms (1 1/2 ounces)
2 tablespoons chopped green onions (2 medium)
2 cloves garlic — finely chopped
2 tablespoons dry red wine
2 tablespoons apple juice
1 teaspoon vegetable oil
1/2 cup(s) skim milk
2 teaspoons cornstarch
2 teaspoons chopped fresh basil
1/2 teaspoon dried basil leaves
3 cup(s)s hot cooked fettuccine
Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook
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.

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