Chicken Breasts(Steamed in Foil with Sun-Dried Tomatoes)

Place rack in center of oven and preheat to 500°.

Cut 6 (15-inch) squares of aluminum foil.

Slice sundried tomatoes into 1/8-inch strips.

Chop shallots with dill and tarragon.

In a medium saute pan, melt the butter over medium heat.

Add the shallot mixture and cook gently until shallots are soft, about 5 minutes.

Add the tomatoes to the pan, along with the cream, lemon juice and salt and pepper to taste.

Simmer over medium heat, stirring often until thickened, about 5 minutes.

Remove from heat and set aside.

Place the chicken breasts between two sheets of waxed paper and flatten them to a uniform thickness.

Spread about 1 tablespoon of the sauce on each square of foil.

Place chicken breasts on top and season with salt and pepper.

Spoon another tablespoon of sauce over chicken, then fold the packets so they are airtight, allowing a little air space between the chicken and the foil.

Place the packets on a large baking sheet.

Bake for 12 minutes.

Carefully fold back the foil and serve the chicken directly from the foil or transfer to heated dinner plates and serve.

Serves 6.