Chicken with Shallots and Sun Dried Tomatoes

Quick and Easy ;-)


  • 2 Tbsp. plus 1 tbsp extra virgin olive oil
  • 4 skinless, boneless chicken thighs or breast halves, slightly flattened
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  • 1 Tbsp. finely chopped shallot (you can use a regular onion in a pinch but the shallot is more flavorful)
  • 1 can cream of celery soup
  • 3/4 cup water
  • 1/4 cup sun dried tomatoes, finely chopped
  • 1 Tbsp. red wine vinegar
  • 2 Tbsp. chopped fresh basil leaves
  • 4 cups uncooked egg noodles
  • 1/4 cup Parmesan cheese, shredded


Heat 2 tablespoons of the oil in a skillet over medium high heat. Add the chicken and cook for 5 minutes each side until well browned. Remove the chicken from the skillet and set aside.

Heat the remaining oil in the skillet over medium heat. Add the shallot and cook, while stirring, for 2 minutes. Stir in the soup, water, tomatoes, vinegar and basil. Meanwhile, begin cooking the egg noodles al dente according to package directions.

Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles. Sprinkle with the Parmesan and serve.


By Deeli from Richland, WA

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