Finely dice dried peppers. Put in food processor or blender with the water. Process until finely chopped. Set aside.

In medium saucepan, heat oil over medium heat. Add reserved peppers with garlic and shallots, and sweat the vegetables. Add wine to deglaze, scraping sides of pan. Bring to simmer, then add cream. Continue to simmer until mixture is thickened enough to coat back of spoon. Add black pepper to taste. Serve over chicken breasts. Makes 8 servings