Ingredients
-
1/4
-
1/2
-
4
-
1/2
-
2
-
2
-
2
-
1
-
4
-
1/2
-
2
-
1/2
-
-
-
Directions
Chicken Breasts with Sun-Dried Tomato Sauce, My adaptation of a recipe from Betty Crocker No one will know that it is low fat, so don’t tell them!, This was ok I made it as directed Thought it lacked flavor I don’t think I’ll make it again , What a great sauce – it all came together really nice I also used sun-dried tomatoes soaked in oil, and just drained it a bit in paper towels I doubled the amount of mushrooms and the sauce as well, and used whole wheat penne pasta for the dish I chopped up dethawed broccoli into very tiny bits and the green made the dish look surprisingly great
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Steps
|
1
Done
|
Mix Tomatoes and 1/2 Cup Chicken Broth; Let Stand 30 Minutes. |
|
2
Done
|
Cook Mushrooms, Onions and Garlic in Wine (chicken Broth) in a Medium Skillet; Over Medium Heat About 3 Minutes, Until Mushrooms Are Tender. |
|
3
Done
|
Remove Mixture from Skillet; Set Aside. |
|
4
Done
|
Heat Oil in Skillet Over Medium Heat. |
|
5
Done
|
Cook Chicken in Oil 3-4 Minutes , Turning Once, Until Browned. |
|
6
Done
|
Add Tomato Mixture; Heat to Boiling; Reduce Heat. |
|
7
Done
|
Cover and Simmer About 10 Minutes, Until Juice of Chicken No Longer Runs Pink. |
|
8
Done
|
Remove Chicken from Skillet; Keep Warm. |
|
9
Done
|
Mix Milk, Cornstarch and Basil; Stir Into the Tomato Mixture in Skillet. |
|
10
Done
|
Heat to Boiling, Stirring Constantly. |
|
11
Done
|
Boil and Stir 1 Minute. |
|
12
Done
|
Stir in Mushroom Mixture; Heat Until Hot. |
|
13
Done
|
Place Chicken Breast on Fettuccine and Spoon Sauce Over. |
|
14
Done
|
Serve. |
