Sunny Chicken & Black Beans

  • Yield: 4 servings


4pieces boneless, skinless chicken breast halves
1/4cup finely chopped onion
1clove garlic, minced
8whole mushrooms, quartered
1/4cup white wine
1/2teaspoon dried basil
1/2teaspoon salt
1/4teaspoon pepper
1/2cup sundried tomatoes
1cup hot water
1tablespoon cornstarch
1/2cup chicken broth
1/4cup nonfat sour cream
1can 15 oz black beans drained
4sprigs basil


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.