Sunny Chicken & Black Beans

  • Yield 4 servings


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



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