Chicken Breasts in Tomato-Cream Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 5 minutes 20 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 skinless, boneless chicken breast halves salt and freshly ground pepper 3 tablespoons butter or margarine
1 shallot, chopped 1 can (14 ounces) Italian peeled tomatoes, drained and chopped 1/3 cup sweet vermouth
1/2 cup heavy cream



1 Season chicken breasts with salt and pepper. In a large frying pan, melt butter over medium heat. Add chicken and cook, turning once, until tender and opaque throughout, 3 to 5 minutes a side; do not brown. Remove to a platter and cover with foil to keep warm.
2 Add shallots to pan and cook until soft, 1 to 2 minutes. Add tomatoes and cook for 2 minutes. Add vermouth and boil for 5 minutes, until suace reduces by half.
3 Pour sauce into a food processor or blender and puree until smooth. Return to pan. Add cream and simmer for 2 minutes. Pour sauce over chicken and serve.

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