Chicken Breasts With Mushrooms And Sun Dried Tomatoes Levine

• 2 oz sun dried tomatoes (not packed in oil), coarsely chopped (about 1 cup)
• 3/4 cup dry white wine
• 1/4 cup extra virgin olive oil or grapeseed oil, divided
• 12 oz fresh crimini (or other) mushrooms, sliced thin
• 1 tsp minced garlic
• 4 whole skinless. boneless chicken breasts, each sliced diagonally into 8 strips
• seasoned flour for dredging
• 1 tsp freshly grated lemon rind
• 1/4 tsp fines herbes, crumbled
• 1/2 cup heavy cream

1. In a bowl, soak sun dried tomatoes in wine for 30 minutes.
2. In large skillet heat 2 Tbsp oil over moderately high heat till almost smoking. Add mushrooms and garlic. Cook, stirring, for 1 minute. Transfer with slotted spoon to a plate.
3. Add remaining 2 Tbsp of oil to pan and heat. Dredge chicken strips in flour, and add to skillet in batches. Cook until browned lightly, and remove to plate.
4. When all the chicken is cooked and set aside, add the tomatoes and wine to the skillet. Cook 1 minute, scraping up the brown bits.
5. Add mushroom mixture, lemon zest and the fines herbes and simmer for 10 minutes.
6. Add heavy cream and simmer till ssauce is thickened (about 1 minute). Add chicken and simmer over low heat, tirring, for about 2 minutes, till heated.

tomatoes, white wine, extra virgin olive oil, crimini, garlic, chicken breasts, flour, lemon rind, fines herbes, heavy cream

Taken from www.epicurious.com/recipes/member/views/chicken-breasts-with-mushrooms-and-sun-dried-tomatoes-levine-1256500 (may not work)