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Ingredientes
- 3 Tbsp. Unsalted butter
- 1 Tbsp. Extra virgin olive oil
- 4 x Skinless boneless chicken breast halves, cut crosswise into 1/2-inch strips All purpose flour
- 2 x Shallots, chopped, (about 1/4 c.)
- 2/3 c. Whipping cream
- 1/2 c. Dry white wine
- 1/3 c. (generous) minced liquid removed oil-packed sun-dry tomatoes
- 3 Tbsp. Minced fresh basil or possibly 2 tsp. dry
Direcciones
- For a quick and satisfying after-work supper, team this tasty chicken dish with some cooked noodles which have been tossed with extra virgin olive oil and freshly grated Parmesan cheese.
- Heat butter with extra virgin olive oil in heavy large skillet over medium-high heat.
- Season chicken with salt and pepper. Dust chicken with flour; shake off excess. Add in chicken to skillet and saute/fry till light brown and just cooked through, about 3 min. Using slotted spoon, transfer chicken to plate.
- Add in chopped shallots to skillet; saute/fry 1 minute. Add in whipping cream, white wine, minced sun-dry tomatoes and basil. Bring to boil; cook till sauce thickens, stirring occasionally, about 4 min. Return chicken to pan; cook till just heated through, about 2 min. Season to taste with salt and pepper and serve.
- 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 443g | |
| Calories 1003 | |
| Calories from Fat 704 | 70% |
| Total Fat 79.97g | 100% |
| Saturated Fat 42.78g | 171% |
| Trans Fat 0.06g | |
| Cholesterol 308mg | 103% |
| Sodium 161mg | 7% |
| Potassium 673mg | 19% |
| Total Carbs 5.6g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.06g | 1% |
| Protein 44.87g | 72% |
