Chicken Cardinal - cooking recipe

Ingredients

1/4 c. sun-dried tomatoes
1/2 c. white wine
3 Tbsp. olive oil
4 (6 oz. each) boneless chicken breasts
flour seasoned with salt, thyme and basil
1 c. heavy cream
1 pinch each thyme, basil, oregano and dill
1 tsp. salt
1 Tbsp. chopped garlic
8 to 12 large shrimp (16-20/lb. size)

Preparation

Soak tomatoes in wine overnight.
Drain and reserve the wine. Chop tomatoes.
Heat oil in large skillet.
Dust chicken in seasoned flour.
Lightly brown chicken on both sides in oil.
Add all other ingredients to skillet, including reserved wine and bring to a boil.
Reduce heat to a simmer and cook for 5 to 8 minutes or until chicken is tender.
Serve over pasta.