4 skinless, boneless chicken breasts
8 Tbsp butter
1/2 tsp salt
1/4 tsp freshly ground pepper
2 small shallots, minced
2/3 cup heavy cream
1/2 cup of dry white wine (Sauvignon Blanc)
1/8 Tbsp marjoram
1/4 cup coarsely chopped sun dried tomatoes
In a heavy skillet, melt the butter over moderate heat.
Add the chicken, salt & pepper. Saute until chicken is opaque, 6 – 8 minutes. Remove chicken to a platter.
Add shallots to skillet and saute about 2 minutes. Add cream, wine, marjoram, sun dried tomatoes and bring to a boil. Cook uncovered, stirring often, until the sauce is reduced slightly, about 6 – 8 minutes.
Return chicken to skillet and simmer, coating with sauce until heated through 5 – 6 minutes. Serve over rice or couscous.
