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Chicken with sun-dried tomato cream sauce

Yield: 1 Servings

Ingredients:

• 2 tb Unsalted Butter
• 2 tb Olive Oil
• 4 Skinless Boneless Chicken Breast Halves -- * see note
• 1 tb Flour
• 2 md Shallots -- minced (ca. 1/4 Cup)
• 2/3 c Whipping Cream
• 1/2 c Dry White Wine
• 1/3 c Oil-Packed Sun-Dried Tomatoes -- chopped & Drained
• 3 tb Fresh Basil -- chopped -or-
• 2 ts Dried Basil
• 8 oz Egg Noodles -- cooked

Instructions:

* 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 :

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