Chicken with Sun-Dried Tomato Cream Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter
- all purpose flour
- 2/3 cup whipping cream
- Carbohydrate 7 g(2%)
- Cholesterol 131 mg(44%)
- Fat 28 g(43%)
- Fiber 1 g(4%)
- Protein 21 g(43%)
- Saturated Fat 14 g(72%)
- Sodium 81 mg(3%)
- Calories 383
Preparation 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 3 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 and serve.
Preparation 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 3 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 and serve.
