Chicken with Sun-Dried Tomatoes & Cream

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.