Chicken with Sun-Dried-Tomato Sauce


¼ cup chopped sun-dried tomatoes-do not use the ones packed
with oil
½ cup chicken broth
4 boneless skinless chicken breasts halves (about 1 lb.)
½ cup sliced fresh mushrooms
2 tablespoons chopped green onions
2 cloves garlic, minced
2 tablespoons dry red wine
1 teas. veg oil
½ cup skim milk
2 teas. cornstarch
2 teas. chopped fresh basil or ½ dried basil

Mix tomatoes and broth; let stand 30 minutes Cook mushrooms,
onions and garlic in wine in skillet over medium heat about
3 minutes until mushrooms are tender. Put mushroom mixture on
warm plate and set aside. Add oil to skillet. Cook chicken in oil
over medium heat until brown on both sides. Add tomato mixture
into pan. Heat to boiling; reduce heat and cover. Simmer about
10-15 minutes, stirring occasionally, until chicken is done. Remove
chicken; keep warm. Mix milk, cornstarch and basil and stir into
tomato mixture. Heat to boiling, stirring constantly. Stir in
mushroom mixture and heat through. Serve with fettuccine or rice.
Serves 4.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: