Chicken Breasts w/ Mushrooms & Sun-Dried Tomatoes

• 1/4 cup (60 ml) sundried tomatoes, packed in oil
• 4 5 oz (140 grm). boneless, skinless chicken breasts
• 3 tbsp (45 ml) Gold Medal Wondra flour
• 1/2 tsp (2 ml) freshly ground black pepper
• 2 tbsp (30 ml) olive oil
• 1/3 cup (80 ml) dry vermouth
• 1/2 cup (125 ml) thinly sliced shallots
• 1/2 lb (.2 kg). crimini or button mushrooms, wiped, trimmed and thenly sliced
• 1 tbsp (15 ml) minced fresh thyme or 1 tsp (5 ml) crumbled try thyme
• 1/2 cup (125 ml) coarse salt

1. Drain sun-dried tomatoes, blot dry and slice into 1/4 inch strips; set aside.
2. Place chicken breasts within a folded piece of plastic wrap and slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even cooking.
3. Combine flour and pepper.
4. Lightly dredge each breast half in seasoned flour (dredge just before cooking or flour coating will become gummy).
5. In a 12 inch skillet, heat oil over medium heat.
6. Add chicken and saute until lightly golden, about 3 minutes on each side; transfer to plate.
7. Add vermouth to skillet, turn heat to low and scrape any fragments left in bottom of pan with wooden spoon.
8. Add shallots and cook until slightly softened, about 1 minute.
9. Add mushrooms and continue cooking, stirring constantly, for an additional minute.
10. Stir in sun-dried tomatoes and thyme.
11. Return chicken to pan and season with salt.
12. Spoon a little mushroom mixture over chicken, cover pan, and cook an additional 2 minutes.
13. Transfer chicken to platter, spoon remaining mushroom mixture on top, and serve.

tomatoes, chicken breasts, flour, ground black pepper, olive oil, shallots, crimini, thyme, salt

Taken from online-cookbook.com/goto/cook/rpage/001C2E (may not work)