Chicken with Sun-Dried Tomatoes

By 11650

Ingredients

• 3 T olive oil
• 4 skinless checken breast halves
• 1 shallot, finely chopped
• 1 cam cream of mushroom soup
• 3/4 C water
• 1/4 C thinkly sliced sun-dried tomatoes
• 1 T red wine vinegar
• 2 T chopped fresh basil leaves
• 4 C hot cooked egg noodles
• 1/4 C shredded parmesan cheese

Preparation

Step 1

1. Heat 2 T oil in skillet. Add chicken and cook 10 min or until well browned on both sides. Remove chicken from skillet.
2. Heat remaining oil in skillet. Add shallot and cook and stir 2 min. Stir soup, water, tomatoes, vinegar and basil in skillet.
3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 min or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and thinly sliced basil if desired.