Wednesday, October 13, 2010

Chicken with Sun-dried Tomatoes

It's very rare that I try a new recipe that totally wows me.  This was definitely an exception.

I cut this out from a magazine, but I can't remember which one.  I think it was in a Campbell's Soup ad.

3 tbsp oil
4 chicken breasts
1 shallot or onion, finely chopped
1 can (10.5 oz) Cream of Mushroom Soup
3/4 cup water
1/4 cup sliced sun-dried tomatoes
1 tbsp red wine vinegar
2 tbsp chopped fresh basil leaves
4 cups egg noodles, cooked

Directions: Cook egg noodles according to package directions.  Heat 2 tbsp of the oil in a skillet over medium-high heat.  Add chicken and cook 5 minutes each side.  Remove chicken from skillet, cover with foil.

Heat remaining 1 tbsp oil in skillet over medium heat.  Add shallot and cook for 2 minutes.  Stir soup, water, tomatoes, vinegar and basil into skillet.

Return chicken to skillet and heat to a boil.  Reduce heat to low, cook 5 minutes, or until chicken is cooked through.  Serve chicken and sauce over noodles.

A few notes: I did this with 2 large chicken breasts, if I were to do 4 breasts, I would have added a cup or so more of water or chicken broth.  I used dry basil and dried onion.  Do not leave out the red wine vinegar, I think this was the ingredient that really brought it all together.  I think this would have been good too had I cubed and browned the chicken instead of serving it whole.

1 comment:

charmaine said...

I think I'll try it; looks good.