(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
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.