Chicken with Sun-Dried Tomatoes

When you're looking for weekend elegant but are on a weeknight time
schedule, this is the dish to turn to. It's hard to believe something
this easy to prepare could taste so good!

Chicken with Sun-Dried Tomatoes
from Campbell's Kitchen

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

3 tablespoons olive oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 shallot, finely chopped
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
 (Regular *or* 98% Fat Free)
3/4 cup water
1/4 cup thinly-sliced sun-dried tomatoes
1 tablespoon red wine vinegar
2 tablespoons chopped fresh basil leaves
4 cups extra wide egg noodles, cooked and drained
1/4 cup shredded Pecorino Romano *or* Parmesan cheese (optional)
Thinly-sliced fresh basil leaves (optional)

1. 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.

2. 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.

3. 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.

/Tip*:*/ You can substitute *1 tablespoon* finely chopped onion for the
shallot.

Makes: 4 servings.

Kitchen Clip
                              Fresh basil has a tendency to turn dark after it's been sliced,
so chop the leaves just before serving for the best appearance.
Received on Mon May 3 13:22:39 2010