Ingredients

6 x Boneless chicken breasts
1 Tbsp. Extra virgin olive oil
1 lrg Garlic clove, chopped
2/3 c. To 1 c heavy cream (skim lowfat milk works, but curdles at first and has to cook down to become smooth.)
1 tsp Thyme
1 tsp Parsley
1 tsp Marjoram
1 tsp Basil
2 Tbsp. To 3 Tb chopped shallots
1 1/2 Tbsp. Butter
1/2 c. Dry white wine
1 Tbsp. Sundried tomatoes, minced salt and pepper to taste

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Chicken With Shallots And Sundried Tomatoes

Servings: 1

Cut chicken breast diagonally in 1/2" strips. Heat butter and oil in heavy skillet on moderate heat. Increase heat, add in chicken, 1/2 of the herbs, salt and pepper. Saut till opaque, set aside and keep hot. Add in shallots and garlic to pan and saut quickly (1/2 minute). Reduce heat and add in cream, wine, tomatoes, and the rest of the herbs. Bring to a boil, stirring till sauce thickens. Return chicken to pan and simmer 2-3 min till heated through.
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