Food Friday - Skillet Chicken with Garlic and Sun-Dried Tomatoes

4 boneless, skinless chicken breast halves
1 1/2 C thinly sliced onions
1/2 C finely chopped sun-dried tomatoes*
1 C Cream of Roasted Garlic Condensed Soup
1 C chicken broth
1/2 t salt
1/4 t pepper

• In large skillet sprayed with cooking spray, cook chicken until brown on both sides.
• Arrange onions and tomatoes over chicken.
• In small bowl, combine soup, chicken broth, salt, and pepper; mix well.
• Pour mixture over chicken.
• Cover and simmer 20 to 25 minutes or until chicken is no longer pink in center.

Calories: 230 (if you use fat free chicken broth) per serving.