Place sundried tomatoes in a small bowl and just cover with boiling water. Let stand

Cut chicken into small cubes.

In a gallon size plastic bag, combine flour and pepper. Add chicken cubes and shake until coated. Remove from bag and shake off excess flour.

In a large frying pan, melt half the butter and half the olive oil over medium heat. Add chicken about 1/4 at a time and brown well. Turn as needed. Cook until no longer pink in center. Remove chicken from pan.

Add the rest of butter and oil to the pan. Add onion, mushrooms, and garlic. Cook, stirring, until mushrooms are lightly browned.

Drain and chop tomatoes, set aside.

Stir cornstarch mixture into the sour cream, set aside

To the frying pan add the broth, wine, ginger, thyme and sherry, stirring until the mixture comes to a boil. Add tomatoes, chicken with any juices and sour cream. Stir until boiling. Serve over rice or noodles