CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

(printed from Bon Appetit)

3 Tbsp unsalted butter
1 Tbsp olive oil
4 skinless boneless chicken breast halves, cut crosswise into ½ inch strips
All purpose flour
2 shallots minced (about ¼ cup)
2/3 cup whipping cream
½ cup Pinot Grigio (or dry white wine)
1/3 cup (generous) chopped drained oil-packed sun-dried tomatoes
3 Tbsp chopped fresh basil or 2 tsp dried

Melt butter with olive oil in heavy non-stick skillet over med-high heat.  Season chicken with salt and pepper.  Dust chicken with flour; shake off excess.  Add chicken to skillet and sauté until lightly brown and just cooked through, about 3 minutes.  Using slotted spoon transfer chicken to paper towel covered plate.

Add minced shallots to skillet; sauté 1 minute.  Add whipping cream, Pinot Grigio, chopped sun-dried tomatoes and basil.  Bring to a 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.  Ready to serve.

Best served with bow tie pasta (farfelli) – Cook pasta, drain, add fresh grated parmesan and olive oil.  You may add fresh chopped basil before you serve.

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