Recipe submitted by Laurie Farquhar, Tualatin, OR

Sunny Chicken & Black Beans

4 boneless, skinless chicken breast halves
1/4 cup finely chopped onion
1 clove garlic, minced
8 mushrooms, quartered
1/4 cup white wine
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sun-dried tomatoes
1 cup hot water
1 tablespoon cornstarch
1/2 cup chicken broth
1/4 cup nonfat sour cream
1 (15-ounce) can black beans, rinsed, drained
Basil sprigs

1. With palm of hand or meat mallet, slightly flatten chicken breasts.
2. 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.
3. 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.
4. Soak sun-dried tomatoes in hot water for 10 minutes; drain and dice.
5. In small bowl, place cornstarch; add chicken broth, stirring to dissolve.
6. Remove chicken from pan and keep warm.
7. To vegetables remaining in pan, add cornstarch, sour cream and black beans. Heat, stirring, about 3 minutes or until slightly thickened.
8. Arrange chicken on serving platter, spoon black bean sauce on top and sprinkle with sun-dried tomatoes. Garnish with basil sprigs.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.