2-3 lbs. chicken scallops
2 c. beef bouillon
1/2 c. sherry
5-6 stems garlic
5-6 stems shallots
1 pkg. sun dried tomatoes

Dredge chicken in flour, brown in 1/2 butter and 1/2 oil. Remove from pan and add garlic and shallots, fry for several minutes and add broth, sherry and sun dried tomatoes. Simmer until thick and tomatoes are soft. Add chicken and cook 10 minutes more. Serve over egg noodles, or very thin noodles.