Chicken Breasts With Sundried Tomato Sauce

This International sauce features Sun-dried tomatoes -- chopped, Fat-free chicken broth, Boneless chicken breast halves, Mushrooms -- sliced, Green onions -- chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 302.8

Dietary: Gluten-free

Description

This International sauce features Sun-dried tomatoes -- chopped, Fat-free chicken broth, Boneless chicken breast halves, Mushrooms -- sliced, Green onions -- chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

1/2 cup Sun-dried tomatoes -- chopped
1/2 cup Fat-free chicken broth
4 skinless Boneless chicken breast halves
1/2 cup Mushrooms -- sliced
2 tablespoons Green onions -- chopped
2 cloves Garlic -- finely chopped
2 tablespoons Chicken broth -- (or dry red wine)
1 teaspoon Canola oil
1/2 cup Skim milk
2 teaspoons Cornstarch
1/2 teaspoon Dried basil
2 cups Fettucine -- cooked

Directions

1
Mix tomatoes and broth.
2
Let stand 30 minutes.
3
Trim fat from chicken.
4
Cook mushrooms, onions and garlic in chicken broth or wine in 10-inch nonstick skillet over medium
5
heat about 3 minutes, stirring occasionally, until mushrooms are tender;
6
remove mixture from skillet.
7
Add oil to skillet.
8
Cook chicken in oil over medium heat until brown on both sides.
9
Add tomato mixture.
10
Heat to boiling; reduce heat.
11
Cover and
12
simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pices are
13
cut .
14
Remove chicken pieces from skillet; keep warm.
15
Mix milk, cornstarch and basil; stir into tomato mixture.
16
Heat to boiling, stirring constantly.
17
Boil and stir 1 minute.
18
Stir in mushroom mixture; heat through.
19
Serve over chicken and fettucine

Nutrition Facts

Servings 4

Amount Per Serving
Calories 302.8kcal

% Daily Value *
Total Fat 9.6g15%
Saturated Fat 2.4g12%
Cholesterol 118.4mg40%
Sodium 121.0mg6%
Total Carbohydrate 7.1g3%
Dietary Fiber 0.8g4%
Sugars 3.2g
Protein 43.6g88%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: basil, boiling, boneless, breast, breasts, broth, canola, chicken, chopped, cooked, cornstarch, dried, dry, fatfree, fettucine, finely, garlic, green, halves, international

Read it online: https://www.chefs-mate.com/recipe/chicken-breasts-with-sundried-tomato-sauce-6-pts/