Chricken Breasts with Sun Dried Tomatoes
1/4 cup coarsley chopped sun dried tomatoes
1/2 cup chicken broth
4 boneless, skinless chicken breast (about 1 pound)
1/2 sliced mushrooms
2/ tbsp chopped green onions
2 tbsp dry red wine
2 cloves garlic, finely chopped
1 tsp vegetable oil
1/2 cup skim milk
2 tsp cornstarch
2 tsp fresh or 1/2 tsp dried basil
Hot cooked fettuccine
Mix tomatoes and broth; let stand 30 minutes.
Trim fat from chciken. Cook mushrooms, onions and garlic in wine in 10 inch nonstick skillet
over medium hneat about 3 minutes, stirring occasionally, until mushrooms are tender;
remove mixture from skillet. Add oil to skillet. Cook chicken in oil over medium heat until brown
on both sides. Add tomato mixture, heat to boiling; reduce heat. Cover and simmer about
10 minutes, stirring occasionally until chicken is done. Remove chicken; keep warm.
Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in mushroom mixture; heat through. Serve over chicken and fettuccine. 4 servings.
Note: To make this already healthy dish healthier use whole wheat pasta and use reduced sodium chicken broth.