4 boneless chicken breasts (1 1/4 lbs.)
3 tbsp. unsalted butter
1/2 tsp. salt
1/4 tsp. 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 pieces. Add butter and cook chicken slices and salt and pepper. Saute over moderate heat, turning until chicken is opaque (4 to 5 minutes). Using a slotted spoon, remove chicken to platter. Add shallots to skillet and saute, stirring until softened, 1 minute.

Add cream, wine, marjoram and sun-dried tomatoes to skillet. Bring to a boil over medium heat and cook uncovered, stirring occasionally, until the sauce is thickened, about 5 minutes. Return chicken and cook 2 to 3 minutes. Serves 4.