Title: Chicken with Shallots and Sundried Tomatoes
Categories: Polkadot Faylen Chicken Onion Tomato
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 an
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 By fatfree-request@fatfree.com on Jun 16, 1997

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