Chicken With Sun-dried Tomato Cream Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Unsalted Butter,
2 tbsp: Olive Oil,
4: Skinless Boneless Chicken,
Breast Halves, * see note
1 tbsp: Flour,
2 medium: Shallots, minced (ca. 1/4
Cup),
2/3 cup: Whipping Cream,
1/2 cup: Dry White Wine,
1/3 cup: Oil-Packed Sun-Dried,
Tomatoes, chopped &
Drained,
3 tbsp: Fresh Basil, chopped -or-
2 tsp: Dried Basil,
8 ounce: Egg Noodles, cooked
Directions:
* cut crosswise into 1/2 inch strips.
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.
Recipe By :
Source from luhu.jp
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.
Recipe By :
Source from luhu.jp