CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

By Shirl

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 fresWy 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

Preparation

Step 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 saute until light brown and just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
Add minced shallots to skillet; saute 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.

Serves 4.

Bon Appetit November 1994