Combine sun-dried tomatoes and boiling water in a bowl, and let stand 30 minutes. Drain tomatoes; cut into thin strips, and set aside.
Steam potatoes, covered, 5 minutes. Add green beans to potatoes, and steam, covered, an additional 5 minutes or until potatoes are tender. Drain vegetables, and set aside.
Place flour, salt, and pepper in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic, and sauté 1 minute. Add chicken, and sauté 3 minutes on each side. Stir in wine, scraping pan to loosen browned bits. Add sun-dried tomatoes, lemon slices, and olives; cover and cook 2 minutes. Remove chicken from skillet; set aside, and keep warm. Add potatoes and green beans to skillet, and cook, uncovered, until thoroughly heated. Garnish with basil sprigs, if desired.