If you want a wine to work with a recipe, it always helps to put the wine in the recipe.  This dish is a perfect example of doing just that.  Make sure you use LaCourette Cabernet Sauvignon for the tomato sauce, but make sure you have enough on hand, you will love serving it with this dish.

1/2 cup Coarsely chopped sun-dried tomatoes (not oil-packed)

1 cup Fat-free chicken broth

4 Boneless, skinless chicken breast halves (about 1 pound)

1 cup Sliced mushrooms

4 tablespoons Chopped green onions

4 cloves Garlic, finely chopped

4 tablespoons LaCourette Cabernet Sauvignon

2 teaspoons Vegetable oil

1 cup Skim milk

4 teaspoons Cornstarch

4 teaspoons Chopped fresh or 1 teaspoon dried basil leaves

2 cups Hot cooked fetuccine

Mix tomatoes and broth.  Let stand for 30 minutes.

Trim fat from chicken.  Cook mushrooms, onions, and garlic in wine in 10 - inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove mixture from skillet.

Add oil to skillet.  Cook chicken in oil over medium heat until brown on both sides.  Add tomato mixture.  Heat to boiling; reduce heat.  Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.  Remove chicken pieces from skillet; keep warm.

Mix milk, cornstarch and basil; stir into tomato mixture.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in mushroom mixture; heat through.  Serve over chicken and fetuccine.

4 Servings ( with about 1/2 cup sauce each )