Amen. Let's Eat!
Wednesday, October 04, 2006 Chicken with Sun-Dried Tomato Sauce

I got this recipe from my Aunt Lyse about a year and a half ago and have since made it many many times. It's a good one!

1 - 8oz jar oil-packed sun-dried tomatoe halves
4 - 6 oz skinless, boneless chicken breasts
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. fat-free, less-sodium chicken broth
1 tsp. dried oregano
1/2 tsp. balsamic vinegar

Drain sundried tomatoes in a sieve over a bowl, reserving oil. Set aside 1 1/2 tbsp. to coil chicken. Finely chop 1/4 c. tomatoes, set aside for sauce. Place remaining oil and tomatoes in sundried tomato jar and reserve for another use.

Place each chicken breast between two sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 tsp. salt and pepper.

Heat 1 1/2 tbsp. reserved oil in a large skillet over medium heat. Add chicken; cook six minutes on each side or until done. Removed chicken from pan; keep warm.

Add chopped sundried tomatoes, 1/8 tsp. salt, pepper, broth, oregano and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/3 c. (about 3 minutes).

Serve sauce over chicken.

Posted by Jen :: 11:25 AM :: 0 comments

Post / Read Comments