4 chicken breasts 1/2 cup plus 3 tbsp fatfree chicken broth 1/4 cup chopped dry-packed sun-dried tomatoes 1/2 cup sliced mushrooms 1 green onion, thinly sliced 2 tsp minced garlic, divided 2 tsp cornstarch 1/2 tsp dried basil 1/4 tsp salt 1/4 tsp pepper 1/2 cup fat free milk
Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with nonstick cooking spray, saute the mushrooms, onion and 1 tsp garlic for 1 minute. Stir in the remaining 3 tbsp broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside. Rub chicken breasts with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm. In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.