2 tb Unsalted Butter
2 tb Olive Oil
4    Skinless Boneless Chicken
Breast Halves -- * see note
1 tb Flour
2 md Shallots -- minced (ca. 1/4
Cup)
2/3 c  Whipping Cream
1/2 c  Dry White Wine
1/3 c  Oil-Packed Sun-Dried
Tomatoes -- chopped &
Drained
3 tb Fresh Basil -- chopped -or-
2 ts Dried Basil
8 oz Egg Noodles -- cooked

* 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.