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.

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.

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