* 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. Recipe By :
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|Serving Size: 1 Serving (1058g)|
|Recipe Makes: 1|
|Calories from Fat: 1629 (55%)|
|Amt Per Serving||% DV|
|Total Fat 181.1g||241 %|
|Saturated Fat 102.6g||513 %|
|Monounsaturated Fat 52.5g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 883.4mg||272 %|
|Sodium 495.2mg||17 %|
|Potassium 2697.9mg||71 %|
|Total Carbohydrate 188.5g||55 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 178g|
|Protein 147.8g||211 %|
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Calories per serving: 2984
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