Chicken with Shallots & Sundried Tomatoes

Directions

Cut chicken breast diagonally in ½ inch strips.

Melt butter and oil in heavy skillet on moderate heat.

Increase heat, add chicken, ½ of the herbs, salt and pepper.

Sauté until opaque, set aside and keep warm.

Add shallots and garlic to pan and sauté quickly (½ 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 to 3 minutes until heated through.