Chicken breasts in tomato-cream sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinless, boneless chicken | |
| 1 | Shallot, chopped | |
Directions
365 WAYS TO COOK CHICKEN
Breast ½'s Salt & pepper
3 T Butter
1 cn (14 oz.) Italian peeled Tomatoes, drained & chopped ⅓ c Sweet vermouth
½ c Heavy cream
1. Season chicken breasts w/ salt & pepper. In a large frying pan, melt butter over medium heat. Add chicken & cook, turning once, until tender & opaque throughout, 4 minutes a side; do not brown. Remove to a platter & cover w/ foil to keep warm.
2. Add shallots to pan & cook until soft, 1½ minutes. Add tomatoes & cook for 2 minutes. Add vermouth & boil for 5 minutes, until sauce reduces by ½.
3. Pour sauce into a food processor or blender & puree until smooth.
Return to pan. Add cream & simmer for 2 minutes. Pour sauce over chicken & serve.
Prep: 5 minutes Cook: 20 minutes Easy & delicious! Serve w/ fine noodles & zucchini.
Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Elizabeth Norsworthy Date: 12-19-93 The Lunatic Fringe Bbs (901) F-Cooking