Chicken Breasts with Sun-Dried Tomato Sauce

4 Servings

• ¼ cup coarsely chopped sun-dried tomatoes (dry packed, not in oil)
• ½ cup chicken broth
• 4 boneless skinless chicken breast cutlets
• 8 ounces sliced fresh mushrooms
• 2 tablespoons chopped green onions
• 2 cloves garlic, finely chopped
• 2 tablespoons dry red wine
• 1 teaspoon olive oil
• ½ cup skim milk
• 2 teaspoons cornstarch
• ½ teaspoon dried basil
• 2 cups hot cooked long grain white rice

Mix tomatoes and broth; let stand 30 minutes.

Cook mushrooms, onions, and garlic in wine in large nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove mixture from skillet.

Add oil to skillet. Cook chicken in oil over medium heat until brown on both sides. Add tomato mixture, and heat to boiling. Reduce heat, cover, and simmer about 10 minutes, stirring occasionally, until chicken is done. Remove chicken, and keep warm.

Mix milk, cornstarch, and basil; stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture; heat through. Serve over chicken and rice.

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