Chicken with Sun-Dried Tomatoes

Ingredients:

3 tablespoons olive oil

2-3 large chicken breasts, cut in half

1 shallot or small onion, chopped

1 can of cream of mushroom soup (fat-free or regular)

3/4 cup water

1/4 cup sliced sun-dried tomatoes

1 tablespoon red wine vinegar

2 tablespoons chopped/ground basil

1 pkg or 4 cups wide egg noodles

parmesan cheese to garnish

Directions:

Heat 2 tablespoons oil in a skillet over medium heat, add chicken, and cook for 10 minutes or until browned on both sides; remove chicken.

Heat the remaining oil in the skillet over medium heat. Add the onion/shallot and cook while stirring for 2 minutes. Stir in the soup, water, tomatoes, vinegar and basil.

Return the chicken to the skillet and heat to a boil and then reduce to low heat. Cook for 5 minutes or until everything is hot. Serve the chicken and sauce over the egg noodles. Sprinkle with parmesan if desired.

This recipe was a big hit!

Kristin