|
|
Recipe: Chicken with Sun-Dried Tomato Cream Sauce
|
|
Ingredients
|
| Qty. |
Unit |
Ingredient |
| 3 |
TBSP |
unsalted butter |
| 1 |
TBSP |
olive oil |
| 4 |
ea |
skinless boneless chicken breast halves, cut crosswise into half inch strips |
| 1 |
ea |
all purpose flour |
| 2 |
ea |
shallots, minced |
| 2/3 |
c |
whipping cream |
| 1/2 |
c |
dry white wine |
| 1/3 |
c |
chopped, drained oil packed sundried tomatoes |
| 3 |
TBSP |
chopped fresh basil or 2 tsp dried |
|
Instructions
|
1) Melt butter with olive oil in heavy large skillet over medium-high heat.
2) Season chicken with salt and pepper. Dust chicken with flour; shake off excess.
3) Add chicken to skillet and saute until light brown and just cooked through, about 3 minutes.
4) Using slotted spoon, transfer chicken to plate.
5) Add minced onions to skillet; saute 1 minute.
6) Add whipping cream, white wine, chopped sun-dried tomatoes and basil.
7) Bring to boil; cook until sauce thickens, about 4 minutes.
8) Return chicken to pan; cook until just heated through, about 2 minutes.
9) Season to taste with salt and pepper and serve.
|
|
Source
|
|
Bon Appetit, November 1994
|
|
|