Chicken with Sun-Dried Tomato Cream Sauce

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

Melt butter with olive oil in heavy large skillet over medium-high
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.