4 skinless boneless chicken breast halves
3 tbsp. butter
1 sm. onion, minced
2/3 c. heavy cream
1/2 c. white wine
1/2 c. marinated sun dried tomatoes in olive oil & herbs, minced
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. marjoram

Melt butter in heavy skillet. Saute chicken in butter over moderate heat, until cooked through, about 7 to 8 minutes. Remove chicken from skillet. Add onions to skillet, cook about 1 minute. Add cream, salt, and pepper, wine, marjoram and minced tomatoes. Simmer over moderate heat and cook uncovered, stirring occasionally, until sauce thickens, about 5 minutes. Return chicken to skillet and simmer, coating chicken with sauce until heated through, about 3 minutes. Serves 4.