CHICKEN VINCENZO
Barbra Andreoni - Sicklerville

4 medium-sized boneless chicken breasts
1 portobello mushroom
3/4 cup sun-dried tomatoes packed in olive oil
1/2 cup rose wine (chicken stock can be substituted)
pinch of salt
dash of pepper (fresh ground is best, if available)

Cut chicken breasts in half lengthwise, then cut crosswise into strips about as wide as your index finger. Do the same with the mushroom. Saute tomatoes in their olive oil for several minutes over medium heat. Add chicken. When chicken is almost white and has a slight golden color, add the mushrooms and cook for about five more minutes. Slowly add wine or chicken stock while scraping bottom of pan and folding ingredients together. Lower heat and let liquid reduce to a gravy-like consistency. This only takes about five more minutes. Fan slices of chicken on plate, spoon some of the tomato/mushroom mixture over this and serve with your favorite potato and green vegetable. It's also excellent served over penne pasta or just add a tossed salad and garlic bread.

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