Post by Peacefire on Aug 15, 2003 12:40:44 GMT -5
Chicken Breasts with Sun-Dried Tomato Sauce
1/4 cup coarsely chopped sun-dried tomatoes (not oil-packed)
1/2 cup chicken broth
4 skinless boneless chicken breast halves (about 1 pound)
1/2 cup sliced mushrooms (1 1/2 ounces)
2 tablesthingys chopped green onions (2 medium)
2 cloves garlic -- finely chopped
2 tablesthingys dry red wine OR 2 tablesthingys apple juice
1 teasthingy vegetable oil
1/2 cup skim milk
2 teasthingys cornstarch
2 teasthingys chopped fresh basil OR 1/2 teasthingy dried basil leaves
3 cups hot cooked fettuccine
Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook mushrooms, green 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 juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; 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.
Makes four servings. 4 WW points per serving.
1/4 cup coarsely chopped sun-dried tomatoes (not oil-packed)
1/2 cup chicken broth
4 skinless boneless chicken breast halves (about 1 pound)
1/2 cup sliced mushrooms (1 1/2 ounces)
2 tablesthingys chopped green onions (2 medium)
2 cloves garlic -- finely chopped
2 tablesthingys dry red wine OR 2 tablesthingys apple juice
1 teasthingy vegetable oil
1/2 cup skim milk
2 teasthingys cornstarch
2 teasthingys chopped fresh basil OR 1/2 teasthingy dried basil leaves
3 cups hot cooked fettuccine
Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook mushrooms, green 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 juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; 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.
Makes four servings. 4 WW points per serving.