Chicken Breasts in Tomato Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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365 Ways to Cook Chicken Ingredients:
4 chicken breasts, boneless and skinless |
salt and pepper |
3 tablespoons butter |
1 shallot, chopped |
1 (14 ounce) can italian tomatoes, drained and chopped |
1/3 cup sweet vermouth |
1/2 cup heavy cream |
Directions:
1. Season chicken with salt and pepper. In a large frying pan, melt butter over medium heat.
2. Add chicken and cook, turning once, until tender and opaque throughout, 3-5 minutes per side. Do not brown. Remove and keep warm.
3. Add shallots to pan and cook until soft, 1-2 minutes. Add tomatoes and cook for 2 minutes.
4. Add vermouth and boil for 5 minutes, until sauce reduces by half.
5. Pour sauce into a food processor or blender and puree until smooth.
6. Return to pan. Add cream and simmer for 2 minutes. Pour sauce over chicken and serve.
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