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In a large cast iron skillet, heat the olive oil over medium-high heat. Salt and pepper both sides of the chicken then add them to the pan. Cook chicken until done, about 5 minutes on each side. Remove from pan, cover and set aside.
Add the butter to the pan along with the onion and garlic, and saute for about 2 minutes. Add the sun dried tomatoes, and stir well. Add the flour, and with a whisk stir everything together to for about 2 minutes. Add the chicken stock & wine, whisking constantly until smooth. Add cream and continue to whisk for a couple minutes, or until the sauce begins to thicken. Add the basil & stir to combine, then add the chicken back to the pan. Spoon sauce over chicken, and let it set for a couple of minutes to warm through before serving.
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|Serving Size: 1 Serving (507g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 468 (57%)|
|Amt Per Serving||% DV|
|Total Fat 52g||69 %|
|Saturated Fat 23.9g||120 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 6g|
|Cholesterol 221.6mg||68 %|
|Sodium 554.4mg||19 %|
|Potassium 1377.2mg||36 %|
|Total Carbohydrate 36.7g||11 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 36.5g|
|Protein 52g||74 %|
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Calories per serving: 825
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