Chicken Breasts With Sundried Tomato Sauce (6 Pts)
1/2 cup of sun-dried tomatoes chopped
1/2 cup of fat-free chicken broth
4 skinless boneless chicken breast halves
1/2 cup of mushrooms sliced
2 tablespoons of green onions chopped
2 cloves garlic finely chopped
2 tablespoons of chicken broth or dry red wine
1 teaspoon of canola oil
1/2 cup of skim milk
2 teaspoons of cornstarch
1/2 teaspoon of dried basil
2 cups of fettuccine cooked
Mix tomatoes and broth. Let stand 30 minutes.
Trim fat from chicken. Cook mushrooms, onions and garlic in chicken broth or 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 pieces 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. Makes 4 servings.
|
Chicken Cookbooks
|
|
