• 2 teaspoons olive oil
• 4 boneless, skinless chicken breasts cut in half lengthwise
• Salt and pepper to taste
• 1 garlic clove, minced
• 1/4 cup finely chopped shallots
• 1 cup condensed chicken broth
• 8 sun dried tomato halves, quartered
• 2 teaspoons cornstarch
• 1/3 cup Sherry

Heat oil in a large non-stick skillet on medium high heat. Sear chicken for 3-4 minutes on each side. Season with salt and pepper. Remove chicken and keep hot.

In remaining skillet juices, sauté garlic and shallots, stirring constantly until golden. Stir in chicken broth and bring to a boil. Add chicken and keep turning to coat in sauce. Simmer covered for 10 minutes or until chicken is no longer pink.

Remove cover. Remove chicken and keep warm. Stir in tomato. Simmer, stirring constantly for about 3 minutes. Combine cornstarch and sherry in a small bowl and stir into sauce. Simmer for about 2 minutes until sauce is thickened and tomato is soft. Pour over chicken and serve.