Chicken Breasts With Wild Mushrooms And Sun-Dried Tomatoes - cooking recipe

Ingredients

2 oz. sun-dried tomatoes, chopped coarse (about 1 c.; not packed in oil)
3/4 c. dry white wine
1/4 c. olive oil
3/4 lb. fresh wild mushrooms, sliced with 1 tsp. minced garlic
4 whole skinless, boneless chicken breasts
flour, seasoned with salt and pepper (for dredging)
1 tsp. freshly grated lemon rind
1/4 tsp. fines herbes
1/2 c. heavy cream

Preparation

Soak sun-dried tomatoes in bowl with wine for 30 minutes.
In a large skillet, heat oil and cook the mushrooms and garlic briefly. Transfer to a plate.
In a skillet, cook dredged chicken until browned. To the skillet, add the tomatoes/wine mixture. Cook about 1 minute. Add the mushroom mix, lemon rind and fines herbes and simmer for 10 minutes. Stir in cream and simmer mixture for 1 minute. Add the cooked chicken. Heat through and serve with rice or noodles.
Serves 4.