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Chicken in Creamy Sun-Dried Tomato Sauce Recipe

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This recipe for Chicken in Creamy Sun-Dried Tomato Sauce is from The Perrin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 2 cans (10 3/4 oz. each) Campbell's® Condensed Cream of Chicken with Herbs Soup OR Campbell's® 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 Swanson® 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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