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Chicken With Sun-dried Tomato Cream Sauce

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      Title: CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
 Categories: Pasta, Poultry, Sauces and
      Yield: 1 Servings
 
      2 tb Unsalted Butter
      2 tb Olive Oil
      4    Skinless Boneless Chicken
           Breast Halves -- * see note
      1 tb Flour
      2 md Shallots -- minced (ca. 1/4
           Cup)
    2/3 c  Whipping Cream
    1/2 c  Dry White Wine
    1/3 c  Oil-Packed Sun-Dried
           Tomatoes -- chopped &
           Drained
      3 tb Fresh Basil -- chopped -or-
      2 ts Dried Basil
      8 oz Egg Noodles -- cooked
 
  * cut crosswise into 1/2 inch strips.
  
  Melt butter and olive oil in large skillet over medium-high heat.
  Season chicken with salt and pepper. Add chicken to skillet and saute
  until light brown and just cooked through, about 3 minutes.  Add
  minced shallots to skillet and saute 1 minute. Sprinkle flour in
  skillet and cook 1 minute. Add whipping cream, white wine, sun-dried
  tomatoes and basil. Bring to boil; cook until sauce thickens,
  stirring occasionally, about 4 minutes. Season to taste with salt and
  pepper and serve over noodles.
  
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