Chicken with shallots and sundried tomatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Boneless Chicken Breasts |
| 1 | tablespoon | Olive Oil |
| 1 | large | Clove Minced Garlic |
| 1 | cup | Heavy Cream |
| 2 | tablespoons | Fresh Herb Mixture * |
| 3 | tablespoons | Minced Shallots |
| 3 | tablespoons | Butter |
| ½ | cup | White Wine |
| 1 | tablespoon | Chopped Sundried Tomatoes Or |
| 1 | large | Fresh Tomato, Chopped |
| Salt & Pepper To Taste | ||
Directions
* Fresh Herb Mixture; thyme, parsley, sweet marjoram and basil. 1-½ ts of each.
~--------------------------------------------------------------------- ~-- Cut chicken breast diagonally in ½ inch strips. Melt butter and oil in heavy skillet over moderate heat. Increase heat, add chicken, ½ of the herbs, salt and pepper. Saute until opaque; set aside and keep warm. Add shallots and garlic to pan and saute quickly (½ minute). Reduce heat and add cream, wine, tomatoes and the remaining herbs. Bring to a boil, stirring until sauce thickens.
Return chicken to pan and simmer 2 to 3 minutes until heated through.
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