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.