Recipe - Chicken With Shallots And Sundried Tomatoes

6 Boneless chicken breasts
1 tablespoon Olive oil
1 lg Garlic clove, minced
2/3 cup To 1 cup heavy cream
(skim milk works, but
curdles
at first and has to cook
down to become smooth.)
1 teaspoon Thyme
1 teaspoon Parsley
1 teaspoon Marjoram
1 teaspoon Basil
2 tablespoon To 3 Tb minced shallots
1 One half tablespoon Butter
One half cup Dry white wine
1 tablespoon 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, One half of the herbs,
salt and pepper. Saut until opaque, set aside and keep warm. Add shallots
and garlic to pan and saut quickly (One half 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 23 minutes until heated
through.

Source: Derek Maddox

* The Polka Dot Palace BBS 12018223627. Posted by FAYLEN

Posted to MCRecipe Digest V1 #704 by Lisa Clarke lisa@gaf.com on Aug 1,
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