Country Sun-Dried Chicken

4 boneless, skinless chicken breasts

1 T. butter

1 T. Olive oil

Flour ¼ tsp. salt

¼ tsp. pepper

1 cup heavy cream

3 shallots, minced

1 3oz. pkg. cream cheese

2 cloves, minced

Handful sun-dried tomatoes, hydrated, minced

2 T. lemon juice

crumbled bacon

Directions:  Dip chicken breast halves in mixture of flour, salt, pepper.  Make sure to 

lightly coat both sides.  Warm olive oil and butter in a skillet over medium heat.  

Cook chicken 6-7 minutes, or until no longer pink, turning once.  Remove and keep 

warm.  Add cream to the skillet, raise heat to medium-high and stir, scraping up 

browned bits sticking to the bottom of the pan.  Add shallots, garlic, tomatoes, and 

bacon, to taste.  Cook 2 minutes; stirring frequently, or until cream thickens.  Add 

cream cheese, stirring frequently until melted.  Stir in lemon juice and season with 

more salt and pepper to taste.  Spoon mixture over chicken to serve.

Comment:  Good with rice.