Chicken with Sun-Dried Tomato Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For a quick and satisfying after-work supper, team this tasty chicken dish with some cooked noodles that have been tossed with olive oil and freshly grated Parmesan cheese. Ingredients:
3 tablespoons unsalted butter |
1 tablespoon olive oil |
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch strips |
all purpose flour |
2 shallots, minced (about 1/4 cup) |
2/3 cup whipping cream |
1/2 cup dry white wine |
1/3 cup (generous) chopped drained oil-packed sun-dried tomatoes |
3 tablespoons chopped fresh basil or 2 teaspoons dried |
Directions:
1. Melt butter with olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Dust chicken with flour; shake off excess. Add chicken to skillet and sauté until light brown and just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
2. Add minced shallots to skillet; sauté 1 minute. Add whipping cream, white wine, chopped sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Return chicken to pan; cook until just heated through, about 2 minutes. Season to taste with salt and pepper and serve.
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