Pasta With Chicken and Sundried Tomatoes

Ingredients

• 1 lb boneless skinless chicken breast
• 1/3 cup flour
• 2 tablespoons extra virgin olive oil
• 3 tablespoons dry white wine
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 10 sun-dried tomatoes packed in oil, drained, coarsely chopped
• 1 teaspoon salt
• 1 teaspoon pepper, freshly ground
• 1 lb linguine, cooked

Directions

1. 1

   Slice chicken against the grain of the meat with the knife held on the diagonal as though slicing flank steak.

2. 2

   Toss chicken slices lightly with flour.

3. 3

   Heat olive oil in saute pan.

4. 4

   Add chicken, saute 3 to 4 minutes; do not overcook.

5. 5

   Remove chicken from pan.

6. 6

   Deglaze pan with the wine. Add the cream and mustard. Reduce this for 3 to 4 minutes.

7. 7

   Add the tomatoes and continue to reduce until slightly thickened.

8. 8

   Return chicken to pan just to heat through. Sprinkle with salt and pepper.

9. 9

   Pour over hot pasta and toss.