Here's an easy weeknight meal. This is a really good chicken dish that goes great with a side salad or some steamed broccoli (my favorite). The leftovers are also really good for lunch the next day.
Sun-Dried Tomato Chicken:
(Campbell’s)
3 tbsp. olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped
1 can Cream of Mushroom Soup
¾ cup water
¼ cup thinly sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp. chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
¼ cup shredded Parmesan cheese
Heat 2 tbsp oil in skillet over medium high heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet.
Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 minutes. Stir soup, water, tomatoes, vinegar, and basil in skillet.
Return chicken to skillet and heat to boil. Reduce heat to low. Cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and basil.
If egg noodles aren't your thing leave them out and serve this dish with mashed potatoes. It's just as good.
This looks good!
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