Chicken with Sundried Tomatoes

Submitted by: aortiz59

Difficulty Rating: Easy

Yields 4 servings.

 

INGREDIENTS:

• 3 tbs. olive oil
• 4 boneless, skinless chicken breasts
• 1 shallot, finely diced
• 1 clove garlic, finely minced
• 1 (10.75 oz) can of cream of mushroom soup
• ¾ c. water
• ¼ c. thinly sliced sun-dried tomatoes
• 1 tbs. red wine vinegar
• 2 tbs. chopped fresh basil leaves
• 4 c. cooked wide egg noodles
• ¼ c. shredded parmesan cheese

DIRECTIONS:

• Heat 2 tablespoons of olive oil over medium-high heat. Add chicken and cook 10 minutes, or until well browed on both sides. Remove chicken from skillet and place on a platter. Set aside.
• Heat remaining oil in the skillet and reduce heat to medium. Add shallot, tomatoes, and garlic and cook and stir for 2 minutes. Add soup, water, and vinegar and whisk together until smooth and creamy. Stir in basil and allow mixture to cook together for 2-3 minutes.
• Return chicken back to skillet and heat to a boil. Reduce to low and cook chicken in sauce for 5 minutes, or until chicken is fully cooked. Serve chicken and sauce over noodles and sprinkle with cheese.