"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken in Creamy Sun-Dried Tomato Sauce Recipe

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This recipe for Chicken in Creamy Sun-Dried Tomato Sauce, by , is from The Perrin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Monique Perrin
Added: Sunday, February 6, 2011

Category:
Category:

Ingredients:  
Ingredients:  
* 2 cans (10 3/4 oz. each) Campbell'sŪ Condensed Cream of Chicken with Herbs Soup OR Campbell'sŪ Condensed Cream of Chicken Soup
* 1 C. Chablis or other dry white wine *
* 1/4 C. coarsely chopped pitted kalamata or oil-cured olives
* 2 Tbs. drained capers
* 2 cloves garlic, minced
* 1 cans (14 oz.) artichoke hearts, drained and chopped
* 1 C. drained and coarsely chopped sun-dried tomatoes
* 8 skinless, boneless chicken breast halves (about 2 lb.)
* 1/2 C. chopped fresh basil leaves (optional)
* Hot cooked rice, egg noodles or mashed potatoes

Directions:
Directions:
Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

*You can substitute SwansonŪ Chicken Broth for the wine, if desired.
** Or on HIGH for 4 to 5 hours.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min, 7 hours to cook
Personal Notes:
Personal Notes:
Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish

 

 

 

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