Chicken with Sun Dried Tomatoes

Chicken with Sun Dried Tomatoes

At the end of the summer I was looking for any recipe that had basil in it...it was coming out my ears. On a side note, I discovered you can freeze the leaves whole, as long as you aren't using them for presentation, they still taste great straight from the freezer! Pretty sure this recipe was from the ad for cream of mushroom soup!!

Pound 4 chicken breast until they are thin. Heat two tablespoons of olive oil in a large skillet...season the chicken with salt and pepper on both sides and cook in olive oil until lightly browned on both sides, but not cooked through. Remove the chicken breast and set aside.

Add one more tablespoon of olive oil and add the following...

1 shallot finely chopped (or onion)

1/4 cup chopped sun dried tomatoes

cook for a minute and add...

one can 98% fat free cream of mushroom soup

3/4 cup milk

1 teaspoon of red wine vinegar

2++ tablespoons chopped basil

1/4 cup shredded parmesan cheese

mix well and return the chicken to the pan...simmer for 10-15 minutes and serve over egg noodles!