• 1 T. 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 T chopped fresh basil or 2 teaspoons dried
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 5-7 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.
Serve with crusty garlic bread and a large tossed salad...YUM!
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