Chicken in a mushroom sauce with sun-dried tomatoes
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Chicken breast; skinned and boned |
| 1 | teaspoon | No chol margarine |
| 4 | ounces | Mushrooms; sliced |
| ½ | pack | Mushroom gravy |
| 1 | cup | Water |
| 1 | Cube mushroom gravy/bouillon; Telma | |
| 1 | teaspoon | Dry white sherry; optional |
| 4 | Sun-dried tomatoes; revived and chopped | |
| 1 | tablespoon | Parmesan cheese |
| Salt and pepper | ||
| 1 | pinch | Sugar; |
| Marjoram; | ||
| Paprika; and | ||
| Turmeric | ||
| Chopped parsley; for garnish | ||
Directions
Revive the tomatoes in water (no oil) for several hours. Mix ½ package of mushroom gravy powder with ½ cup of warm water (do not thicken, yet).
Quickly grill chicken breast, and cuts into bite-sized pieces. (i.e, ridged griddle on stove top, no oil).
In a skillet, lightly saute mushrooms in a little margarine. Add ingredients in order given. Serve with fettucini and steamed brocco-flower.
Pat Note: Grilled chicken tenderloins and sun-dried tomatoes in a mushroom sauce accented with sherry tossed with fettucini. Low-chol meal.
Recipe by: Pat's Version of a Stouffers Creative Recipe Posted to MC-Recipe Digest V1 #1069 by KitPATh <phannema@...> on Jan 31, 1998