Chicken with Sun-Dried Tomatoes

You'll love how easy it is to prepare this chicken dish. Full of flavor
from sun-dried tomatoes and fresh basil, eating it is like taking one
last bite of summer.

Chicken with Sun-Dried Tomatoes
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 20 min.

3 tbsp. olive oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 shallot, finely chopped
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or 25% Less Sodium)
3/4 cup water
1/4 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
1/4 cup shredded Pecorino Romano or Parmesan cheese (optional)
Thinly-sliced fresh basil leaves (optional)

Directions:
Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Add
the chicken and cook for 10 minutes or until it's well browned on both
sides. Remove the chicken from the skillet.
Heat the remaining oil in the skillet over medium heat. Add the shallot
and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar
and chopped basil in the skillet.
Return the chicken to the skillet and heat to a boil. Reduce the heat to
low. Cook for 5 minutes or until the chicken is cooked through. Serve
the chicken and sauce over the noodles. Sprinkle with the cheese and
sliced basil, if desired.
Cost per recipe: $7.58 Cost per recipe serving: $1.90
 Tip : You can substitute 1 tablespoon finely chopped onion for the
shallot. Serves 4.

Kitchen Clip:
Before browning the chicken, pat the surface of the meat dry with paper
towels. This will help the meat brown well for the best looks and flavor.
Received on Mon Sep 28 11:43:41 2009