Recipe: Chicken with Sundried Tomato Cream Sauce (using chicken breasts)

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

2 tablespoons unsalted butter
2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2 inch strips
2 medium shallots, minced (1/4 cup)
1 tablespoon flour
2/3 cup heavy whipping cream
1/2 cup dry white wine
1/3 cup oil-packed sun-dried tomatoes, chopped and drained
3 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
8 ounces egg noodles, cooked (for serving)

Melt butter and olive oil in large skillet over medium-high heat.

Season chicken with salt and pepper. Add chicken to skillet and saut until light brown and just cooked through, about 3 minutes.

Add minced shallots to skillet and sauce 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.

Makes 4 servings
From: Nancy, SanFran