2 tbsp (25 mL) flour
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1/8 tsp (0.5 mL) paprika
4 boneless skinless chicken breasts, cut into chunks
2 tbsp (25 mL) butter
1 tbsp (15 mL) olive oil
2 green onions, thinly sliced
1/2 cup (125 mL) dry white wine
2/3 cup (150 mL) whipping cream
1/3 cup (75 mL) chopped drained oil-packed dried tomatoes
1 tsp (5 mL) basil, crumbled
2 tbsp (25 mL) chopped fresh parsley
1/4 tsp (1 mL) salt
Freshly ground pepper

Combine first 4 ingredients (flour through paprika) in a plastic bag. Pat chicken dry with paper towels. Add chicken to flour mixture and toss to coat. Melt butter with oil in a heavy frypan. Add chicken and saute until golden brown and completely cooked. Remove from pan and keep warm. Add onions to pan and saute for 1 minute. Add wine and bring to a boil; boil for 2 minutes. Stir in cream, tomatoes, basil, parsley and 1/4 tsp (1 mL) salt. Bring to a boil. Reduce heat and simmer until slightly thickened. Season to taste with pepper. Return chicken to frypan and cook for 2 minutes or until heated through. Serve immediately. Serves 4.

Last updated on February 15, 2019