2 lb. boneless chicken breast (cut into serving pieces)
3 oz. melted butter
2 tbsp. minced garlic
4 oz. sherry
3 oz. olive oil
2 tbsp. chopped shallots
6 oz. sun dried tomatoes
8 oz. beef or veal stock

Presoak tomatoes in olive oil for at least 15 minutes. Drain and reserve oil. Then boil tomatoes in water for 2 minutes. Meanwhile, season chicken with salt and pepper. Saute in oil (left from tomatoes) and butter, then remove. Add shallots, garlic and tomatoes. Glaze with sherry, reduce heat and add stock. Add chicken and continue simmering until chicken is fully cooked. Serve with rice.