· 1/4 cup all-purpose flour· 3/4 teaspoon salt, divided· 1/2 teaspoon black pepper, divided· 4 tablespoons butter· 4 boneless, skinless chicken breasts· 1/4 cup white wine· 1/2 cup heavy cream· 2 tablespoons thinly sliced sundried tomatoes· 2 tablespoons thinly sliced fresh basil
Step 1In a shallow dish, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; mix well.Step 2In a large skillet over medium heat, melt butter. Dip chicken in flour mixture, coating completely, then place in skillet and saute 6 to 7 minutes per side, or until no longer pink in center. Remove chicken to a plate.Step 3Stir in white wine to deglaze pan. Add cream, sundried tomatoes, basil, and remaining salt and pepper, and cook 2 to 3 minutes, or until sauce begins to thicken. Serve sauce over chicken.