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Chicken Breasts With Sun-Dried Tomato Sauce

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Ingredients

Adjust Servings:
1/4 cup sun-dried tomato, coarsley chopped (not oil packed)
1/2 cup reduced-fat chicken broth
4 ounces cooked fettuccine, spinach or regular
1/2 cup mushroom, sliced (1 1/2oz)
2 onions, green,chopped (2 tbsp)
2 cloves garlic, finely chopped
2 tablespoons dry red wine or 2 tablespoons reduced-fat chicken broth
1 teaspoon olive oil
4 boneless skinless chicken breasts (1 lb)
1/2 cup nonfat milk
2 teaspoons cornstarch
1/2 teaspoon basil leaves, dried

Nutritional information

307.3
Calories
36 g
Calories From Fat
4.1 g
Total Fat
0.9 g
Saturated Fat
93 mg
Cholesterol
172.1 mg
Sodium
31.4 g
Carbs
2.3 g
Dietary Fiber
5.9 g
Sugars
33.7 g
Protein
255g
Serving Size

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Chicken Breasts With Sun-Dried Tomato Sauce

Features:
    Cuisine:

    This was ok. I made it as directed. Thought it lacked flavor. I don't think I'll make it again.

    • 77 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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