Chicken With Creamy Red Sauce Of Sun-Dried Tomatoes
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Chicken With Creamy Red Sauce Of Sun-Dried Tomatoes
  Chicken    Tomatoes    Poultry    Low Fat    Sauces    Entrees  
Last updated 10/4/2011 8:13:44 PM. Recipe ID 42864. Report a problem with this recipe.
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      Title: Chicken with creamy red sauce of sun-dried tomatoes
 Categories: Entree, Poultry, Lowfat, Xport
      Yield: 4 Servings
 
      2 tb Sun-dried tomatoes; (6 to 8
           -each)
    1/2 c  Fat-free chicken broth;
           -heated
     12 oz Boneless skinless chicken
           -breasts; (about 3 fillets)
           -cut into 2"medallions
    1/2 c  Sliced mushrooms
      2    Cloves garlic; finely
           -chopped
      1 ts Vegetable oil
    1/2 c  1% low-fat milk; (or
           -fortified skim)
      2 ts Cornstarch
      2 ts Fresh basil; chopped

MMMMM-----------------------ACCOMPANIMENTS----------------------------
      6 oz Fettucine; (about 3 cups
           -cooked)
      2 c  Sliced zucchini
      4 sl Multi-grain bread
 
  Cook's Notes: Sun-dried plum tomatoes add rich flavor to low
  cholesterol creamed chicken: 405 cals per serving (12% CFF 5.5 gr
  total fat, 400 mg sodium). Estimated by MasterCook 3.03; include side
  dishes.-- PATh Reconstitute tomatoes in broth about 15-30 minutes.
  Dice the tomatoes and return them to the broth. If chicken pieces are
  thicker than one-half inch, gently flatten with mallet or heavy pan.
  Prepare fettucini and steam or grill the zucchini.
  
  STIR FRY (see TIP): Heat wok; quickly brown chicken pieces on both
  sides. Push meat to rest along wall of wok. While meat continues to
  cook, stir fry the onion, then add mushrooms and garlic. Meanwhile,
  combine the tomato mixture with milk and cornstarch. When meat and
  vegetables are done, but not dry, remove wok from heat. Clear bottom
  of wok by pushing food up the side; pour liquid mixture in center of
  pan. Return to heat, stirring to thicken and adding chicken broth if
  needed. Coat chicken and vegetables with sauce. Spoon the meat and
  sauce over fettuccini.
  
  Serve with bread and vegetable sides.
  
  TIP: heat un-oiled wok, stir-fry oiled-meat and/or vegetable; i.e.,
  toss the meat and/or vegetable in the little bit of oil (bottle or
  spray) to coat. -- From Betty Crocker Booklet: Low Fat and Fit,
  1996:Mar,p40. Pat Hanneman (Ed.), MasterCook. Relayed to Prodigy's
  TNT on 12/9/96.
  
  See also: Pillsbury's All New Chicken Cookbook; July 1993, No.
  149:p36 for similar idea
  
  Recipe 




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Recipe ID 42864 (Apr 03, 2005)

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