1 lb. boneless chicken breasts
1/2 c. flour
2 tbsp. butter
2 tbsp. olive oil
2 shallots, minced
10 sun-dried tomatoes, chopped
1 c. mushrooms, sliced
1/4 c. white wine
1/8 c. balsamic vinegar
Rosemary
Thyme
Salt and pepper

Cut chicken in 1-inch squares. Lightly flour, melt butter and oil over medium-high flame. Add shallots and saute briefly. Add chicken and brown on all sides. Add mushrooms and tomatoes. Cook briefly. Add wine, vinegar and spices, cook until sauce is thick.