Recipe: Chicken with Oven-Dried Tomatoes (using chicken breasts)

CHICKEN WITH OVEN-DRIED TOMATOES

4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons unsalted butter
1 large shallot, minced
1/2 cup dry white wine or vermouth
2/3 cup heavy (whipping) cream
1/8 teaspoon minced fresh marjoram, or a small pinch dried
1/4 cup partly moist oven-dried tomatoes, minced
hot cooked rice or pasta (for serving)

Making diagonal cuts, slice each chicken breast half into 6 strips. Sprinkle with salt and pepper.

In a heavy skillet, melt butter over moderately high heat. When foam subsides, add chicken; saute over moderate heat, turning, until chicken is just opaque throughout. Using a slotted spoon, remove chicken to a plate and set aside.

Add shallot to skillet and saute until softened, about 1 minute. Add wine and let some of the alcohol burn off before adding cream, marjoram and tomatoes. Bring to a boil over moderate heat and cook, uncovered, about 5 minutes, stirring occasionally until sauce is slightly thickened.

Return chicken and any juices that may have accumulated to skillet. Simmer gently, spooning sauce over the chicken, until heated through, 2 to 3 minutes.

Serve with rice, or toss with a flavored pasta, such as spinach or tomato fettuccine.

Makes four to six servings
Source: G. Crespi & Sons