1 tblsp olive oil
2 boneless chicken breasts pounded thin
Flour
1/4 tsp Basil
1/I tsp rosemary
1/8 tsp thyme
1/2 cup white wine
1/2 cup mushrooms
1/4 cup sun-dried tomatoes diced
Salt and pepper to taste
1/2 cup heavy cream
In a large pan enough to hold chicken in one layer, heat oil over medium heat until hot but not smoking. Dredge chicken in flour, add to oil and cook for 4-5 minutes turning once. Add remaining ingredients, except cream and cook until wine is reduced by half. Add cream and simmer until sauce thickens about 5 minutes longer. Serve with rice or noodles.
No comments:
Post a Comment