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Chicken Breasts In Tomato Cream Sauce



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 [email protected], moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes

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


Servings: 4



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