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

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