Ingredients
- 1 shallot
- 1/8 cajun poultry seasoning
- 120 ml cream (heavy)
- 120 ml dry wine (white)
- 40 gr sun ripened tomatoes (dried)
Slice chicken breasts into 3 pieces, salt and pepper and saute in butter until lightly browned. Remove chicken and saute shallot until softened. Add balance of ingredients and bring to boil, stirring until sauce thickens slightly. Return chicken to skillet and simmer, coating with sauce. Serve with pasta.
