4 lg. chicken breasts
1 shallot, thinly sliced
2 tbsp. sun-dried tomatoes (thinly sliced)
1 lg. bunch arugula
2 tbsp. butter
1/4 c. cooking or dry white wine
Water
1/2 (8 oz.) pkg. mozzarella cheese, sliced

With meat mallet or dull edge of Chef's knife, pound each chicken breast to 1/4 inch thickness. Set aside. In 10 inch skillet over medium-high heat, in hot butter, cook chicken breasts just until lightly browned on both sides, about 3-5 minutes. Remove chicken to plate; keep warm.

In the remaining drippings in skillet over medium heat, cook the sliced shallot until tender, stirring occasionally. Add the wine, sliced sun-dried tomatoes and 1/3 cup water; over high heat, heat to boiling. Return the chicken breasts to skillet. Top each breast with cheese; cover and cook over medium-low heat until cheese melts, about 2 minutes. To serve, arrange arugula on large platter. Top with chicken. Spoon sauce over chicken. 4 servings.