4 skinless, boneless chicken breast halves (about 1 1/2 pounds)
3 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large shallot, minced
2/3 cup heavy cream
1/2 cup dry white wine
1/8 teaspoon marjoram
1/4 cup coarsely chopped sundries tomatoes
- Cut each chicken breast crosswise on the diagonal into 6 equal pieces
- In a heavy skillet, melt the butter over moderately high heat. When foam begins to subside, add the chicken pieces. Sprinkle with salt and pepper. Saute over moderate heat, turning, until the chicken is just opaque throughout, 4 to 5 minutes.
- Remove the chicken with a slotted spoon. Add the shallot to the skillet and saute, stirring, until softened, about 1 min.
- Add the cream, wine, marjoram, and sundries tomatoes. Bring to a boil over moderate heat heat and cook, uncovered, stirring occasionally, until the sauce is slightly thickened about, 5 minutes. Return the chicken to the skillet. Simmer gently, spooning the sauce over the chicken until heated through, about 2-3 minutes.