Saute chicken, shallot, and mushrooms in olive oil until chicken is browned. Add garlic and saute for a minute more.
Crumble broth cube over mix and add dash or 2 of white wine to dissolve cube and deglaze pan. (I add about a 1/4 to 1/3 cup.)
Pour evaporated milk over mix and add sun-dried tomatoes.
Simmer on low until chicken is tender -- about 1/2 hour. Add salt and pepper to taste.
If your sauce gets too thick, add a little more evaporated milk. Add parsley and simmer a couple minutes more.
Serve over grilled polenta with a mixed green salad on the side.