| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 1 |
tb |
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 |
c |
Whipping cream |
| 1/2 |
c |
Dry white wine |
| 1/3 |
c |
(generous) chopped drained oil-packed sun-dried tomatoes |
| 3 |
tb |
Chopped fresh basil or 2 teaspoons dried |
|
4 |
servings |
INSTRUCTIONS
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.
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.
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.
Bon Appétit November 1994
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23, 1998
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