Ingredients for Chicken Breasts With Sun Dried Tomato Sauce
- Sun Dried Tomato
- Reduced Fat Chicken Broth
- Fettuccine pasta (amount to serve)
- Mushroom
- 1/2 cup chopped onion
- 2 cloves minced garlic
- Dry Red Wine
- Olive Oil
- Boneless Skinless Chicken Breasts
- Nonfat Milk
- 1 tablespoon cornstarch
- Basil Leaves
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How to Make Chicken Breasts With Sun Dried Tomato Sauce
- Combine 1 cup sun-dried tomatoes (packed in oil, drained) and 1/2 cup chicken broth in a bowl. Let stand for 30 minutes to rehydrate.
- In a medium skillet, sauté 8 oz cremini mushrooms, 1/2 cup chopped onion, and 2 cloves minced garlic in 1/4 cup dry white wine over medium heat for 3-4 minutes, until mushrooms are tender.
- Remove mushroom mixture from skillet and set aside.
- Add 1 tablespoon olive oil to the same skillet over medium heat.
- Add 2 boneless, skinless chicken breasts (about 1.5 lbs total) and cook for 3-4 minutes per side, until browned.
- Add the sun-dried tomato mixture to the skillet with the chicken.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through and the juices run clear.
- Remove chicken from skillet and keep warm.
- In a small bowl, whisk together 1/4 cup milk, 1 tablespoon cornstarch, and 1 teaspoon dried basil.
- Stir the milk mixture into the tomato sauce in the skillet.
- Bring to a boil, stirring constantly, and cook for 1 minute, or until the sauce has thickened.
- Stir in the reserved mushroom mixture.
- Heat through.
- Serve the chicken breasts over fettuccine pasta and top generously with the sun-dried tomato sauce.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
23g
Fat
4g
Carbs
10g
