From the kitchen of Gail Wunker
|
4 |
Boneless, skinless Chicken Breast halves |
|
3 T |
Butter |
|
½ tsp |
Salt |
|
¼ tsp |
Fresh Ground Pepper |
|
1 |
Large Shallot or small Onion – minced |
|
2/3 Cup |
Heavy Cream |
|
½ Cup |
Dry White Wine |
|
1/8 tsp |
Dried Marjoram |
|
¼ Cup |
Sun Dried Tomatoes – coarsely chopped |
1. In a heavy skillet, melt the butter over moderate high heat, add chicken and season w/ salt & pepper. Cook until golden brown and cooked completely.
2. Using a slotted spoon, remove chicken to a platter.
3. Add shallots or onion to skillet & sauté, stirring until softened. (About 1 minute.)
4. Add cream, wine marjoram & sun dried tomatoes. Bring to a boil over medium heat & cook, uncovered, stirring occasionally until thickens slightly, ≈ 5 minutes.
5. Return chicken to skillet to re-warm & then serve.