Chicken with Sun-Dried Tomatoes

Ingredients: 
3 tablespoons olive oil 
1 1/4 pounds skinless, boneless chicken breast halves 
1 shallot, finely chopped 1 can Cream of Mushroom Soup3/4 cup water 1/4 cup thinly-sliced sun-dried tomatoes 1 tablespoon red wine vinegar 

Directions:
1. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until it's well browned on both sides.  Remove the chicken from the skillet.
2. Heat the remaining oil in the skillet over medium heat.  Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes and vinegar in the skillet.
3. Return the chicken to the skillet and heat to a boil.  Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.