| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Polkadot, Faylen, Chicken, Onions, Tomatoes | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Source: Derek Maddox * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9
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