Recipe: Chicken with Sun-Dried Tomatoes Cream

Recipes using Tones Restaurant Black Pepper

• 4 skinless boneless chicken breasts
• 3 tbsps butter or margarine
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1 large shallot, minced
• 2/3 cup heavy cream
• 1/2 cup dry white wine
• 1/8 tsp marjoram
• 1/4 cup coarsely chopped sun-dried tomatoes

1. Cut each chicken breast diagonally cross wise into 8 equal pieces.
2. In a heavy skilled, melt butter over medium high heat.
3. Add chicken; sprinkle with salt and pepper.
4. Saute, turning over moderate heat about 5 minutes, or until chicken is opaque; remove to platter.
5. Add shallot to skillet and saute for about 1 minute.
6. Add cream, wine, marjoram and tomatoes to skillet.
7. Bring to boil over medium heat and cook uncovered, stirring occasionally about 5 mins; or until slightly thickened.
8. Return chicken to skillet, baste with sauce and simmer until heated through; 2 to 3 minutes.