Personalized Chef Aprons and More!
Melt butter with olive oil in heavy large skillet
heat. Season chicken with salt and pepper. Dust chicken with flour;
shake off excess. Add chicken to skillet and sauté until light brown
and just cooked through, about 3 minutes. Using slotted spoon,
transfer chicken to plate.
Add minced shallots to skillet; sauté 1
minute. Add whipping cream,
white wine, chopped sun-dried tomatoes and basil. Bring to 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 and serve.