Melt butter w/oil. Season chicken w/ salt and pepper. Dust w/flour. Add chicken to skillet and saute until light brown and just cooked through, about 3 min. Transfer chicken to plate.
Add shallots to skillet, saute 1 min. Add cream, wine, tomatoes and basil. Bring to boil, cook until sauce thickens, stirring occasionally, about 4 min. Return chicken to pan, cook until just heated through, about 2 min. Season to taste. Serve w/noodles.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 147 (35%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 173.5mg||53 %|
|Sodium 254.9mg||9 %|
|Potassium 826.1mg||22 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 7.7g|
|Protein 56.2g||80 %|
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Calories per serving: 420
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