Chicken with Sun-Dried Tomatoes

1/2 cup dried tomatoes, or 1/4 cup chopped dried tomatoes
1 cup hot water
8 skinless, boneless chicken breasts, or 10 thighs
S&P
Butter
2 large shallots, minced
1 1/3 cup whipping cream
1 cup dry white wine
1/4 teaspoon dried marjoram
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Pour hot water over sun-dried tomatoes to hydrate. Let stand while you proceed cooking. 

Slice chicken into strips, and sprinkle with a teaspoon of salt and some pepper. Cook chicken breast strips in 1/4 cup butter. If you use thighs, you don't need butter. Cook thoroughly. 

When the chicken is nearly done, drain the tomatoes. If you are using large pieces, chop them. 

Remove cooked chicken to a dish, and keep warm. If you use thighs, drain away the juices and fat. If you used breast, proceed. Add 2 Tablespoons butter to skillet, saute minced shallots till soft, stirring constantly. That should take about 2 minutes. Once they are softened, add the tomatoes, cream, wine, and marjoram. Bring to a boil, reduce heat, and cook, uncovered for 15 minutes. The sauce will thicken a bit during this time. 

Return chicken to skillet, cook uncovered for 3 minutes or until the chicken is heated throughly. 

8 servings

I'm using chopped sun-dried tomatoes. Only need 1/4 cup to make 1/2 cup once they are rehydrated. Feel free to use whatever type of dried tomatoes you can find in the store. Just aim for 1/2 cup after rehydrating. 

1/4 cup

I covered with boiling water and let sit for 10-15 minutes.

Mince the shallots.

Measure out wine...

And the cream.

Slice chicken into strips.

Cook chicken quickly until cooked thoroughly.

Remove chicken from pan once it's cooked.

I poured off the drippings and added butter and shallots.

While shallots are wilting, I drain my tomatoes into a sieve.

Add tomatoes, marjoram, cream and wine. Stir well.

Bring to a boil and reduce heat. Simmer for 15 minutes.

After 15 minutes, add back the chicken and allow to heat thoroughly.

I served over wide noodles.