* Fresh Herb Mixture; thyme, parsley, sweet marjoram and basil. 1-1/2 ts of
each.
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Cut chicken breast diagonally in 1/2 inch strips. Melt butter and oil in
heavy skillet over moderate heat. Increase heat, add chicken, 1/2 of the
herbs, salt and pepper. Saute until opaque; set aside and keep warm. Add
shallots and garlic to pan and saute quickly (1/2 minute). Reduce heat and
add cream, wine, tomatoes and the remaining herbs. Bring to a boil,
stirring until sauce thickens. Return chicken to pan and simmer 2 to 3
minutes until heated through.

Makes 6 servings.