Chicken Breast Recipes » Easy Chicken Recipes » Skillet Chicken with Sun Dried Tomatoes over Egg Noodles

Skillet Chicken with Sun Dried Tomatoes over Egg Noodles

Chicken breast halves sautéed in olive oil until brown. Chicken set aside. Finely chopped shallot, water, condensed cream of mushroom soup, red wine vinegar, thinly sliced dun-dried tomatoes, and chopped basil leaves combined in skillet and simmered. Chicken returned to skillet, heated through, and dish is served over cooked noodles. Garnished with parmesan cheese and sliced fresh basil leaves.

Ingredients -

3 tablespoons Olive Oil
4 Boneless, SkinlessChicken Breast Halves
1 Shallot, finely chopped
1 (10-3/4 ounces) can Condensed Cream of Mushroom Soup
3/4 cup Water
1/4 cup Thinly Sliced Sun Dried Tomatoes
1 tablespoon Red Wine Vinegar
2 tablespoons Chopped Basil Leaves
4 cups Hot Cooked Extra Wide Egg Noodles
1/4 cup Shredded Parmesan Cheese
Thinly Sliced Fresh Basil Leaves

Preparation:

1. To a large skillet add 2 tablespoons of oil and heat over medium-high heat.

2. Add the chicken and brown on all sides, which takes about 10 minutes.

3. Remove the chicken from the skillet with tongs and set aside.

4. Add the remaining oil and shallots and cook for 2 minutes, stirring occasionally.

5. Add the water, soup, vinegar, tomatoes and basil and stir well.

6. Add the chicken back to the skillet and bring the mixture to a boil.

7. Turn the heat to low and simmer until the chicken is cooked through, which takes about 5 minutes.

8. Serve over hot cooked noodles.

9. Garnish with parmesan cheese and basil.

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