Chicken with SDT Cream Sauce:.

3 TBS unsalted butter

1 TBS olive oil
4 skinless boneless chicken breast flour
3 shallots, minced (about 1/3 cup)
2/3 cup whipping cream
1/2 cup dry white wine
2/3 cup (generous) chopped drained oil-packed sun-dried tomatoes
3 tablespoons chopped fresh basil or 2 teaspoons dried

Season chicken with salt and pepper. Dust chicken with flour; shake off excess. Heat a skillet over med-high heat for one minute- add the butter and oil. Allow the butter to melt and add chicken to skillet and sauté until light brown and just cooked through, about 3 minutes per side. Transfer chicken to plate.

Add minced shallots to skillet; sauté 1 minute. Add cream, white wine, chopped sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Return chicken to pan; cook until just heated through, about 2 minutes. Season to taste with salt and pepper.