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
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!