Title: Chicken with Sun Dried Tomatoes
Categories: To test
Yield: 4 Servings
3 tb Olive oil
4 ea Boneless ckn breasts
2 tb Finely chopped onion
1 cn Cream of mushrooom soup
3/4 c Water
1/4 c Thinly sliced sun dried
Tomatoes
1 tb Red wine vinegar
2 tb Fresh basil leaves
4 c Extra wide egg noodles
Cooked/rinsed
1/4 c Romano OR Parmesan cheese
Optional
ds Thinly sliced fresh leaves
- basil
Optional
Place chicken breasts between two sheets of wax paper or place inside
a ziplock plastic bag and pound to make meat flatten so the meat is
the same thickness. Use judgement for thickness you know will cook
evenly.
Heat 2 tbs oil in 10 inch skillet over medium heat. Add chicken and
cook about 10 minutes or until well browned on both sides. Remove
chicken and set aside.
Heat remaining oil in skillet over medium heat. Add diced onion and
cook/stir for 2 minutes. Add soup,water,tomatoes, vinegar and chopped
basil to the skillet, mix well. Return chicken to the skillet and
bring up to a boil. Reduce heat to low. Cook 5 minutes or until
chicken is heated through.
Serve chicken and sauce over cooked noodles. Sprinkle with
cheese/shredded basil.
