Chicken With Sun-dried Tomato Cream Saucepasta, poultry 2 tablespoon unsalted butter 2 tablespoon olive oil 4 skinless boneless chicken 1 breast halves -- * see note 1 tablespoon flour 2 medium shallots -- minced (ca. 1/4 1 cup) 2/3 cup whipping cream 1/2 cup dry white wine 1/3 cup oil-packed sun-dried 1 tomatoes -- chopped & 1 drained 3 tablespoon fresh basil -- chopped -or- 2 teaspoon dried basil 8 oz egg noodles -- cooked * cut crosswise into 1/2 inch strips. Melt butter and olive oil in large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and saute until light brown and just cooked through, about 3 minutes. Add minced shallots to skillet and saute 1 minute. Sprinkle flour in skillet and cook 1 minute. Add whipping cream, white wine, sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve over noodles. Recipe By : |
