Chicken With Sun-Dried Tomatoes - cooking recipe

Ingredients

flour (to dredge)
2 lb. boneless chicken breasts
1/2 c. sherry
4 Tbsp. olive oil
2 tsp. minced garlic
1/2 c. dried tomatoes, cut into strips
4 Tbsp. butter
1/2 c. beef broth
2 tsp. diced shallots
pepper to taste

Preparation

Season flour and dredge chicken; saute in olive oil until golden brown over medium to medium-low heat.
Take chicken and place on warm serving platter.
Add butter, garlic, shallots and tomatoes to pan.
Saute until golden brown.
Add sherry and broth and bring to a boil to reduce.
Add a small amount of flour to thicken.
Spoon over the chicken and serve.
Wonderful with hot, cooked rice.