Chicken Breasts With Sauce
1/4 cup coarsely chopped sun-dried
Trim fat from chicken. Cook mushrooms, onions and garlic in wine in 10-inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove mixture from skillet. Add oil to skillet. Cook chicken in oil over medium heat until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is done. Remove chicken; keep warm. Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture; heat through. Serve over chicken and fettuccine. 4 SERVINGS (WITH ABOUT 1/3 CUP SAUCE EACH). MICROWAVE DIRECTIONS: Decrease broth to 1/4 cup. Omit oil. Decrease milk to 1/4 cup. Mix tomatoes and broth as directed. Trim fat from chicken. Place mushrooms, onion, garlic and wine in 4-cup microwavable measure. Cover tightly and microwave on high 2 to 3 minutes or until mushrooms are tender; reserve. Place chicken in 2-quart microwavable casserole. Pour tomato mixture over chicken. Cover tightly and microwave on high 10 to 12 minutes, rotating casserole 1/4 turn every 3 minutes, until chicken is done. Remove chicken; keep warm. Mix milk, cornstarch and basil; stir into tomato mixture. Microwave uncovered 2 to 4 minutes, stirring every minute, until mixture thickens and boils. Stir in mushroom mixture. Microwave uncovered 30 to 60 seconds or until mixture boils. Serve over chicken and fettuccine.
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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