A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Chicken with Sundried Tomatoes and Basil April 26, 2011

Filed under: Chicken — tiffanyrose913 @ 9:27 pm

This is a super easy recipe I found on the soup can of cream of mushroom!  Great flavor, and it makes a great sauce to serve with either noodles or oven roasted potatoes!

Ingredients

  • 3 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves
  • 1 shallot, finely chopped
  • 1 (10.75 ounce) can 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)
  • 1 teaspoon Thinly-sliced fresh basil leaves (optional)
 

Directions

  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.
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One Response to “Chicken with Sundried Tomatoes and Basil”

  1. canuck Says:

    Yum! Just posted this one on my blog! It was delish! thanks!


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