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