Barbara's Chicken

Hey Laurie - so yea - it's been awhile since I shared my last recipe with you. Sorry about that, it's been a crazy couple months. Crazy. So I owe you a few recipes. I once again, have dodged sharing my corned beef recipe with you. Just teasing - I'll hook you up before next March 17th. So, for today, I want to share this recipe with you. This is seriously my new favorite chicken dish. I am so glad to have officially added this to my recipe collection. It is so easy to make! It is actually something I can make after I get home from work and do not feel like I neglected Tess and Jake to get this on the table. This was given to me by my boss, Barbara, and is now known in my home as Barbara chicken. Nate asked the other night if I was making Barbara chicken, to which I replied, yep. I didn't take a picture this time - I ate it before I could click the pic. Anyways, here ya go!

Ingredients:
3 tablespoons butter
1 tablespoon olive oil
4 skinless, boneless chicken breasts cut crosswise in 1/2 inch strips
All purpose flour
2 shallots minced (1/4 cup)
2/3 cup heavy cream
1/2 dry white wine
Heaping 1/3 cup chopped oil drained sun-dried tomatoes
3 tablespoons chopped basil

Method:
Melt butter with olive oil in a heavy large sauté pan over medium-high heat. Season chicken with salt and pepper. Dust chicken with flour and shake off excess. Add chicken to pan and sauté for 2-3 minutes per side. You want a nice brown color on each side. Transfer chicken to a plate and set aside. Add shallots to pan and cook for a minute or so. Add cream, wine, tomoatoes and basil. Bring to boil and cook until sauce thickens, about 4 minutes - stir occasionally. Return chicken to pan and cook until chicken is heated through. You could serve this over pasta, but we eat it over brown rice (which I recommend highly!). I really hope you make this one. It is so scrumptious. I kinda wish I was eating this now.

Enjoy yo!