Chicken Breasts with Mushrooms & Sun-Dried Tomatoes
- Number of Servings: 4
Ingredients
4 chicken breasts1/2 cup plus 3 tbsp fatfree chicken broth1/4 cup chopped dry-packed sun-dried tomatoes1/2 cup sliced mushrooms1 green onion, thinly sliced2 tsp minced garlic, divided2 tsp cornstarch1/2 tsp dried basil1/4 tsp salt1/4 tsp pepper1/2 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.
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTALE.
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTALE.
Nutritional Info Amount Per Serving
- Calories: 299.7
- Total Fat: 3.2 g
- Cholesterol: 137.5 mg
- Sodium: 582.4 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 0.7 g
- Protein: 56.6 g
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