Kirk's Cooking and Cocktails

Halve the chicken and season both sides of the chicken with salt, pepper, garlic powder, and onion powder. Heat 2 tablespoons of oil and 1 tablespoon of butter in a skillet. Cook the chicken until browned and cooked through, then remove from the skillet. Add the remaining 1 tablespoon of butter and the shallot (or onion) to the skillet and cook until softened. Add the sun-dried tomatoes and reduce the white wine. Turn down the heat and add the heavy cream, lemon zest, and lemon juice. Return the cooked chicken to the skillet to reheat, basting with the sauce. Serve immediately.