Saturday, February 28, 2009

Chicken with Sun-Dried Tomato Cream Sauce

This first post is for a recipe that Dave found about eight months ago and it's now a staple in our menu planning (we have it about three times a month.)

3T. unsalted butter
1T olive oil
4 skinless, boneless chicken breasts, cut up 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 (be generous with this as I think 1 cup makes it taste better)
1/3 c. (generous) chopped sun dried tomato
3T. chopped fresh basil or 2 tsp. dried (I prefer fresh)

Melt butter with olive oil over medium high heat. Season chicken with salt and pepper.
Dust chicken with flour; shake off excess.
Add chicken to skillet and saute until light brown.

In new pan, add shallots and saute, one minute.
Add whipping cream, white wine, basil and tomatoes.
Bring to a boil; cook until sauce thickens.

Return chicken to pan, cook until heated. Mix sauce over chicken and enjoy!