Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breast halves

  2. 1/4 cup finely chopped onion

  3. 1 clove garlic, minced

  4. 8 mushrooms, quartered

  5. 1/4 cup white wine

  6. 1/2 teaspoon dried basil

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 1/2 cup sun-dried tomatoes

  10. 1 cup hot water

  11. 1 tablespoon cornstarch

  12. 1/2 cup chicken broth

  13. 1/4 cup nonfat sour cream

  14. 1 (15-ounce) can black beans, rinsed, drained Basil sprigs

Instructions Jump to Ingredients ↑

  1. With palm of hand or meat mallet, slightly flatten chicken breasts. Spray large frypan with cooking spray and place over medium heat. Add onion, garlic and mushrooms and sauté about 5 minutes or until mushrooms are lightly browned. Push vegetables to edge of pan and add chicken, wine, basil, salt and pepper; cook over medium-low heat about 20 minutes, turning chicken once. Soak sun-dried tomatoes in hot water for 10 minutes; drain and dice. In small bowl, place cornstarch; add chicken broth, stirring to dissolve. Remove chicken from pan and keep warm. To vegetables remaining in pan, add cornstarch, sour cream and black beans. Heat, stirring, about 3 minutes or until slightly thickened. Arrange chicken on serving platter, spoon black bean sauce on top and sprinkle with sun-dried tomatoes. Garnish with basil sprigs.


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