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Chicken with Sun-Dried Tomatoes Recipe

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This recipe for Chicken with Sun-Dried Tomatoes is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", 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:  
3 tbsp oil oil
4 skinless boneless chicken breast halves
1 shallot finely chopped
1 can Campbells cream of mushroom soup
3/4 cup water
1/4 cup sliced sun dried tomatoes
1 tbsp red wine vinegar
2 tbsp chopped fresh basil leaves
Egg noodles
Parmesan cheese
Directions:
Directions:
Heat 2 tbsp olive oil in skillet over medium high heat. Add chicken and cook 10 minutes until well browned on both sides. Remove chicken from skillet.
Heat remaining oil in skillet . Add shallot and cook and stir 2 minutes. Stir soup, water, tomatoes, vinegar and chopped basil in skillet.
Return chicken to skillet and heat to a boil. Reduce heat to low. Cook until chicken is cooked through.
Service chicken and sauce over egg noodles and sprinkle with cheese and sliced basil
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can use chopped onions if you don't have shallots. I have also used bow tie noodles or use whatever you have in the house. This is a good quick meal.

 

 

 

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