4 skinless, boneless chicken breast halves, about 1 1/2 lbs.
3 tbsp. unsalted butter
1/2 tsp. salt
1 tsp. freshly ground pepper
1 lg. shallot, minced
2/3 c. heavy cream
1/2 c. dry white wine
1/8 tsp. marjoram
1/4 c. coarsely chopped sun-dried tomatoes

Cut each chicken breast crosswise on the diagonal into 6 equal pieces. In a heavy skillet, melt the butter over moderately high heat. When the foam begins to subside, add the chicken pieces. Sprinkle with the salt and peppper. Saute over moderate heat, turning until the chicken is just opaque throughout, 4-5 minutes. Remove the chicken; add the shallots to the skillet and saute, stirring until softened.

Add the cream, wine, marjoram, and sun-dried tomatoes. Bring to a boil over moderate heat and cook uncovered, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Return the chicken to the skillet. Simmer gently, spooning the sauce over the chicken, until heated through, 2-3 minutes.