Sun Dried Tomato Chicken

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.