Title: Chicken Breasts in Tomato-Cream Sauce
Categories: Try it, Poultry
Yield: 4 Servings

--------------------------365 WAYS TO COOK CHICKEN--------------------------

4 Skinless, boneless chicken Breast 1/2's Salt & pepper 3 T Butter 1
Shallot, chopped 1 cn (14 oz.) Italian peeled Tomatoes, drained & chopped
1/3 c Sweet vermouth 1/2 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, 1 1/2 minutes. Add tomatoes &
cook for 2 minutes. Add vermouth & boil for 5 minutes, until sauce reduces
by 1/2.

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@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat & Luscious echoes

From: Elizabeth Norsworthy Date: 12-19-93 The Lunatic Fringe Bbs
(901) F-Cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini