Chicken with Sun-Dried Tomatoes Recipe

Chicken with Sun-Dried Tomatoes

Category		Entrees - Maindishes
Sub Category		None
Servings		4
Preptime		30 minutes

Ingredients

-	3 tablespoons olive oil
-	4 skinless, boneless chicken breast halves (about 1 pound)
-	1 shallot, finely chopped
-	1 can (10 3/4 ounces) condensed cream of mushroom soup
-	3/4 cup water
-	1/4 cup thinly-sliced sun-dried tomatoes
-	1 tablespoon red wine vinegar
-	2 tablespoons chopped fresh basil leaves
-	4 cups extra wide egg noodles, cooked and drained

-	1/4 cup shredded Pecorino Romano or Parmesan cheese (optional)
-	thinly-sliced fresh basil leaves (optional)


Instructions


Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.


Heat the remaining oil in the skillet over medium heat. Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.


Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles. Sprinkle with the cheese and sliced basil, if desired.




Serving Suggestions

You can substitute 1 tablespoon finely chopped onion for the shallot.

Originally Submitted 3/12/2010

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Chicken with Sun-Dried Tomatoes Recipe

Chicken with Sun-Dried Tomatoes

Chicken with Sun-Dried Tomatoes Recipe - Entrees - Maindishes