Chicken with Shallots and Sundried Tomatoes

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Title: Chicken with Shallots and Sundried Tomatoes
Categories: Polkadot, Faylen, Chicken, Onions, Tomatoes
Yield: 1 Servings

6 Boneless chicken breasts
1 tb Olive oil
1 lg Garlic clove, minced
2/3 c To 1 c heavy cream
-(skim milk works, but
-curdles
-at first and has to cook
-down to become smooth.)
1 ts Thyme
1 ts Parsley
1 ts Marjoram
1 ts Basil
2 tb To 3 Tb minced shallots
1 1/2 tb Butter
1/2 c Dry white wine
1 tb Sundried tomatoes, chopped
-salt and pepper to taste

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

Source: Derek Maddox

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

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