| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Pasta, Poultry, Sauces and |
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 :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”