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!"
- Ready In:
- 57mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- Mix tomatoes and 1/2 cup chicken broth; let stand 30 minutes.
- Cook mushrooms, onions and garlic in wine (chicken broth) in a medium skillet; over medium heat about 3 minutes, until mushrooms are tender.
- Remove mixture from skillet; set aside.
- Heat oil in skillet over medium heat.
- Cook chicken in oil 3-4 minutes , turning once, until browned.
- Add tomato mixture; heat to boiling; reduce heat.
- Cover and simmer about 10 minutes, until juice of chicken no longer runs pink.
- Remove chicken from skillet; keep warm.
- Mix milk, cornstarch and basil; stir into the tomato mixture in skillet.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in mushroom mixture; heat until hot.
- Place chicken breast on fettuccine and spoon sauce over.
- Serve.
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Reviews
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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. -
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. -
Reespark was right - double the sauce, you're going to want LOTS of it. Excellent, wonderful flavor. We added olives and used Italian seasoning instead of straight basil. This recipe really is one of the best!!! Thanks Pam!
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This was very good. I had 8 people over for diner so I doubled everything and it was great. The only thing I did differant was the only sun dried tomatoes I could find were in oil but it turned out great. The only thing I will change for next time to make more sauce. Very good dish.
Tweaks
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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.
RECIPE SUBMITTED BY
I love to cook. Since I quit smoking I have gained weight thus I am into low-fat recipes. The most important thing that I have learned is that if it is low-fat and has no taste why would you eat it. My goal is to have a cookbook filled with wonderful tasting recipes which are low-fat.
