Chicken Breasts with Sun-Dried Tomato Sauce

Total Time
57mins
Prep 10 mins
Cook 47 mins

My adaptation of a recipe from Betty Crocker. No one will know that it is low fat, so don't tell them!

Ingredients Nutrition

Directions

  1. Mix tomatoes and 1/2 cup chicken broth; let stand 30 minutes.
  2. Cook mushrooms, onions and garlic in wine (chicken broth) in a medium skillet; over medium heat about 3 minutes, until mushrooms are tender.
  3. Remove mixture from skillet; set aside.
  4. Heat oil in skillet over medium heat.
  5. Cook chicken in oil 3-4 minutes , turning once, until browned.
  6. Add tomato mixture; heat to boiling; reduce heat.
  7. Cover and simmer about 10 minutes, until juice of chicken no longer runs pink.
  8. Remove chicken from skillet; keep warm.
  9. Mix milk, cornstarch and basil; stir into the tomato mixture in skillet.
  10. Heat to boiling, stirring constantly.
  11. Boil and stir 1 minute.
  12. Stir in mushroom mixture; heat until hot.
  13. Place chicken breast on fettuccine and spoon sauce over.
  14. Serve.

Reviews

(5)
Most Helpful

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

Beth in Wenatchee August 24, 2008

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.

vusandra August 21, 2008

Delicious and very easy. I used yellow onion instead of green and used flour instead of the cornstarch. I doubled the sauce and every bit was eaten up. The sauce was a bit runny, so next time I will either cook longer or add more flour/cornstarch. I also used sun-dried tomatoes in oil. I just drained the oil out so it wasn't too greasy.

jmhaan November 12, 2006

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