Shelly's Recipe

CHICKEN, SUNDRIED TOMATO SAUCE & VEGETABLES

Category: Chicken

1 tbsp oil
2 tbsp flour
1/4 tsp plus 1/8 tsp each salt and pepper
5 oz each), tenders removed (see Tip, below)
1/2 cup canned fat-free chicken broth
1/2 cup bottled sundried tomato sauce or spread (Classico Creations, found near pasta sauces in most markets)
Olive oil nonstick spray
1 lb asparagus, woody ends cut off
4 cups purchased refrigerated mashed potatoes

Remove broiler pan from oven; place oven rack 6 in. from broiler. Heat broiler. Heat oil in a large nonstick skillet over medium-high heat.

Put flour and 1⁄4 tsp each salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat.

Cook in skillet, turning once, 5 to 7 minutes until golden and cooked through. Add broth and tomato spread; cook until hot. Spoon over chicken.

Meanwhile line broiler pan with foil; coat with nonstick spray. Spread asparagus on foil, coat with spray and season with 1⁄8 tsp each salt and pepper. Broil 5 to 7 minutes, stirring once, until slightly charred and tender.

Meanwhile heat mashed potatoes in microwave as package directs. Serve with chicken and asparagus

NOTE: So breasts cook evenly, place smooth side down and gently pull off tenders (also called tenderloin or fillet); save for another use.