Chicken Breasts with Mushrooms & Sun-Dried Tomatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken Breasts with Mushrooms & Sun-Dried Tomatoes calories by ingredient
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Number of Servings: 4


    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.

Number of Servings: 4

Recipe submitted by SparkPeople user KRISTALE.

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