This is a wonderful recipe that creates a unique flavor using plain sun-dried tomatoes instead of the ones packed in oil. Plus, without all that oil, it makes it less fattening. All you need is:
1/4 cup coarsely chopped sun-dried tomatoes
1/2 cup chicken broth
4 skinless, boneless chicken breast halves
1/2 cup sliced fresh mushrooms
2 tblsp chopped green onions
2 cloves garlic, finely chopped
2 tblsp dry red wine or chicken broth
1 tsp olive oil
1/2 cup fat free milk
2 tsp cornstarch
2 tsp chopped fresh or 1/2 tsp dried basil leaves
2 cups hot cooked fettuccine or rice
Place tomatoes in broth and let stand 30 minutes. Trim fat from chicken. Cook mushrooms, onions & garlic in wine in 10-inch nonstick skillet over medium heat stirring occasionally, until mushrooms are tender. Remove mixture from skillet. Add oil to skillet and cook chicken in oil over medium heat until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat; cover and simmer for about 10 minutes, stirring occasionally untill chicken is done. Remove chicken and 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 checken and fettuccine.
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I am going to be sure to check out your previous post to see what other great recipes I can find!