Chicken with sun-dried tomato cream sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 2 | tablespoons | Olive oil |
| 4 | Skinless boneless chicken br | |
| 1 | tablespoon | Flour |
| 2 | mediums | Shallots; minced (ca. 1/4 cu |
| ⅔ | cup | Whipping cream |
| ½ | cup | Dry white wine |
| ⅓ | cup | Oil-packed sun-dried tomatoe |
| 3 | tablespoons | Fresh basil; chopped -or- |
| 2 | teaspoons | Dried basil |
| 8 | ounces | Egg noodles; cooked |
Directions
* cut crosswise into ½ 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.