Ingredients
1/2 cup plus 3 tablespoons reduced-sodium chicken broth1/4 cup chopped dry-packed sun-dried tomatoes1/2 cup sliced fresh mushrooms1 green onion, thinly sliced2 teaspoons minced garlic, divided4 boneless skinless chicken breast halves (4 ounces each)1 teaspoon olive oil2 teaspoons cornstarch1/2 teaspoon dried basil1/4 teaspoon salt1/4 teaspoon pepper1/2 cup fat-free milkHot cooked pasta, optional
Preparation
Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside.
Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm.
In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.
