2/21/2005
Chicken with Sun-dried Tomatoes and Mozzarella
Adapted from http://www.cooks.com/rec/doc/0,1739,157179-224198,00.html

2 tbsp butter
4 large chicken breasts, flattened to 1/4 inch thickness (I used a package of 3, and fileted two of them to be thin enough)
1 shallot, thinly sliced (I used one clove of garlic finely chopped and 3 thin cross slices of onion chopped instead)
Pepper
2 tbsp sun-dried tomatoes, thinly sliced
1 lg bunch arugula (I skipped b/c we didn't have any)
1/4 c cooking or dry white wine
1/3 c water
4 oz mozzarella cheese, sliced
Oregano, here and there

In large skillet over medium-high heat, melt butter, and cook chicken breasts just until lightly browned on both sides, about 2 minutes per side.  Remove chicken to plate.  (Keep warm)

In the remaining drippings, over medium heat, cook the shallot until tender.

Add the wine, tomatoes, and water.  Bring to a boil.

Return the chicken breasts to the skillet, and top each breast with cheese.  Cover and cook over medium low heat until the cheese melts, about 2 minutes.

To serve, arrange arugula on large platter.  Top with chicken.  Spoon sauce over chicken.  4 servings.