Chicken with Sun-Dried Tomatoes

By LimericksLady

Ingredients

• 3 TBS olive oil
• 4 skinless, boneless chicken halves
• 1 shallot, finely chopped
• 1 can mushroom soup
• 3/4 cup water
• 1/4 cup thinly-sliced sun-dried tomatoes
• 1 TBS. red wine vinegar
• 2 TBS chopped fresh basil leaves
• 4 cups extra wide egg noodles, cooked and drained
• 1/4 cup shredded Pecorino Romano or Parmesan cheese

Details

Servings 4

Preparation

Step 1

Heat 2 TBS oil in 10" skillet over medium-high heat. Add chicken and cook 10 min. or until well-browned on both sides. Remove chicken from skillet.
Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 min. Stir soup, water, tomatoes, vinegar and chopped basil in skillet.
Return chicken to skillet and heat to boil. Reduce heat to low. Cook 5 min or unitl chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese.