To prepare the chicken, remove the tenderloin from each half breast; you may freeze for later use. Cut the half breasts across the grain (widthwise) into three slices. Hold the knife at a 20- to 30-degree angle to the cutting board so that you slice on the bias and end up with oval scaloppine. You should get three scaloppine from each half breast. Pound them lightly between pieces of waxed paper to a thickness of 1/4 inch.
Sprinkle with 1/4 teaspoon each salt and pepper. Dust lightly with the flour, and shake off any excess. In a large saucepan, heat the olive oil over high heat, and quickly brown the chicken on both sides, 2 to 3 minutes per side. You will have to do this in batches. Remove from heat to a platter, and cover with foil to keep warm.
Add the onion, garlic, and sun-dried tomatoes to the oil in the pan. Saute over medium-high heat until the onion is translucent and the garlic starts to brown, about 4 to 6 minutes. Add the wine, and saute for 2 to 3 minutes, deglazing the pan to dislodge any browned bits from the bottom. Add the Tomato Sauce and stock, and bring to a boil. Add the peas, and simmer until the sauce is reduced by half, about 10 to 12 minutes. Add salt and pepper to taste.
Return the chicken to the sauce until heated through, 2 to 3 minutes (see tip below), sprinkle with the parsley, and serve.
Tip: If the pan is not big enough to hold all the chicken and the sauce, pour the sauce into a large baking pan, place the scaloppine on top, and reheat in a preheated 350 degree oven for 3 to 5 minutes.
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