4    Boneless, skinless chicken
-breasts
3 tb Butter
Salt & Pepper to taste
1 lg Shallot, minced
1/2 c  Heavy cream
1/2 c  Dry white wine
1/8 ts Cajun poultry seasoning
1/4 c  Sun-ripened dried tomatoes

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.