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.

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