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2 tablespoons unsalted butter
2 tablespoons olive oil
4 skinless boneless chicken breast halves,
(cut crosswise into 1/2 inch strips)
1 tablespoon flour
2 shallots, minced (about 1/4 cup)
2/3 cup whipping cream
1/2 cup dry white wine
1/3 cup chopped drained oil-packed sun-dried tomatoes
3 tablespoons chopped fresh basil or 2 teaspoons dried
8 ounces egg noodles, cooked
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.
2 tablespoons olive oil
4 skinless boneless chicken breast halves,
(cut crosswise into 1/2 inch strips)
1 tablespoon flour
2 shallots, minced (about 1/4 cup)
2/3 cup whipping cream
1/2 cup dry white wine
1/3 cup chopped drained oil-packed sun-dried tomatoes
3 tablespoons chopped fresh basil or 2 teaspoons dried
8 ounces egg noodles, cooked
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.
