-salt and pepper to taste Cut chicken breast diagonally in 1 cm strips. Melt butter and oil in heavy skillet on moderate heat. Increase heat, add chicken, half of the herbs, salt and pepper. Saut until opaque, set aside and keep warm. Add shallots and garlic to pan and saut quickly ( half minute). Reduce heat and add cream, wine, tomatoes, and the rest of the herbs. Bring to a boil, stirring until sauce thickens. Return chicken to pan and simmer 2-3 minutes until heated through.