Recipe for Chicken Breasts with Sun-Dried Tomato Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 cup sun-dried tomatoes chopped
1/2 cup fat-free chicken broth (or wine)
4 x skinless boneless chicken breast halves
1/2 cup mushrooms sliced
2 tbl green onions chopped
2 x Cloves garlic finely chopped
2 tbl chicken broth (or dry red wine)
1 tsp canola oil
1/2 cup skim milk
2 tsp cornstarch
1/2 tsp dried basil
Instructions:
Instructions: Mix tomatoes and broth. Let stand 30 minutes.

Trim fat from chicken. Cook mushrooms, onions and garlic in chicken broth or 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 pieces 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 4 servings.

WW 6

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