Chicken Breasts With Wild Mushrooms And Sun-Dried Tomatoes

• 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

1. Soak sun-dried tomatoes in bowl with wine for 30 minutes.
2. In a large skillet, heat oil and cook the mushrooms and garlic briefly. Transfer to a plate.
3. 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.
4. Serves 4.

tomatoes, white wine, olive oil, fresh wild mushrooms, skinless, flour, freshly grated lemon rind, fines herbes, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726699 (may not work)