When my grandmother was alive this was her all time favorite food. She would request it often, but it wasn't a bother becuase it is that good to eat.
4 chicken breats halves, skinless and boneless, each cut in 6 pieces
2-1/2 tablespoons olive oil or butter
1 large shallot minced
1 tablespoon Dijon mustard
2/3 cup heavy cream
2 tablespoons white wine (can use the white wine bought in the grocery store)
1-1/4 cup chicken broth
2 tablespoons cornstarch
1 cup dried tomato halves
Soften tomatoes in hot water. Cut into strips. heat oil in skillet and saute chicken pieces 4 to 5 minutes. Using slotted spoon, removed chicken to platter. Saute shallot one minute, then add 1 1/4 cup chicken broth and remaining ingredients. Add 2 tablespoons cornstarch. Simmer and stir until sauce thickens. Return chicken to skillet, simmer until heated. Serve over rice or angel hair pasta.