Chicken With Sun-dried Tomato Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Pasta, Poultry, Sauces and | 1 | Servings | |
INGREDIENTS
| 2 | T | Unsalted Butter |
| 2 | T | Olive Oil |
| 4 | Skinless Boneless Chicken | |
| Breast Halves, * see note | ||
| 1 | T | Flour |
| 2 | Shallots, minced ca. 1/4 | |
| Cup), Cup | ||
| 2/3 | c | Whipping Cream |
| 1/2 | c | Dry White Wine |
| 1/3 | c | Oil-Packed Sun-Dried |
| Tomatoes, chopped & | ||
| Drained | ||
| 3 | T | Fresh Basil, chopped -or- |
| 2 | t | 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 : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2962
Calories From Fat: 1823
Total Fat: 206.4g
Cholesterol: 636.6mg
Sodium: 4271.9mg
Potassium: 3852.2mg
Carbohydrates: 110.2g
Fiber: 21.8g
Sugar: 16.9g
Protein: 154.4g