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

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