Sun-Dried Tomato Chicken Supreme

Chicken Breasts with Sun-Dried Tomato Sauce Recipe

Description:
Indulge in the savory delight of tender chicken breasts smothered in a luscious sun-dried tomato sauce, all without revealing its low-fat secret! This recipe, inspired by Betty Crocker, promises a culinary experience that will leave your taste buds singing with satisfaction.

Recipe Overview:

Ingredients:

• 1/4 cup sun-dried tomatoes
• 1/2 cup chicken broth
• 4 boneless, skinless chicken breasts
• 1/2 cup dry red wine
• 2 tablespoons olive oil
• 2 cups sliced mushrooms
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 1 cup nonfat milk
• 1/2 tablespoon cornstarch
• 2 basil leaves, chopped
• 8 ounces fettuccine pasta

Nutritional Information:

• Calories: 307.3
• Fat: 4.1g
• Saturated Fat: 0.9g
• Cholesterol: 93mg
• Sodium: 172.1mg
• Carbohydrates: 31.4g
• Fiber: 2.3g
• Sugar: 5.9g
• Protein: 33.7g

Instructions:

1. Prepare Sun-Dried Tomato Mixture:

   • In a small bowl, mix together the sun-dried tomatoes and chicken broth. Allow the mixture to stand for 30 minutes, allowing the flavors to meld and the tomatoes to rehydrate.

2. Sauté Mushrooms, Onions, and Garlic:

   • In a medium skillet, cook the sliced mushrooms, chopped onions, and minced garlic in dry red wine (or chicken broth) over medium heat for about 3 minutes, or until the mushrooms are tender.
   • Once cooked, remove the mushroom mixture from the skillet and set it aside for later use.

3. Brown the Chicken:

   • Heat olive oil in the same skillet over medium heat.
   • Add the chicken breasts and cook for 3-4 minutes on each side, or until they are nicely browned.

4. Simmer with Sun-Dried Tomato Mixture:

   • Pour the prepared sun-dried tomato mixture over the browned chicken in the skillet.
   • Bring the mixture to a gentle boil, then reduce the heat.
   • Cover the skillet and allow the chicken to simmer for about 10 minutes, or until the juices run clear when pierced with a fork.

5. Prepare the Sun-Dried Tomato Sauce:

   • Remove the cooked chicken breasts from the skillet and keep them warm on a serving platter.
   • In a separate bowl, mix together the nonfat milk, cornstarch, and chopped basil leaves.
   • Stir the milk mixture into the tomato mixture in the skillet.
   • Increase the heat to bring the sauce to a boil, stirring constantly.
   • Allow the sauce to boil and thicken for about 1 minute.

6. Combine and Serve:

   • Stir the reserved mushroom mixture into the thickened tomato sauce in the skillet, heating until everything is thoroughly combined and heated through.
   • Arrange the cooked fettuccine pasta on serving plates, then place a chicken breast on top of each serving.
   • Spoon the flavorful sun-dried tomato sauce generously over each chicken breast and pasta.
   • Serve immediately and enjoy the deliciousness!

Recipe Notes:

• You can customize this recipe by adding your favorite vegetables or herbs to the sauce.
• For a creamier sauce, you can substitute part of the chicken broth with heavy cream or half-and-half.
• Serve this dish with a side of steamed vegetables or a fresh green salad for a complete meal.

Indulge in the delightful flavors of this Chicken Breasts with Sun-Dried Tomato Sauce recipe, perfect for any occasion, whether it’s a cozy family dinner or a special gathering with friends. 🍽️✨