Chicken Breast In Tomato Cream Sauce - cooking recipe

Ingredients

4 boneless, skinless chicken breasts
salt and pepper
3 Tbsp. butter or margarine
1 shallot, chopped
1 (14 oz.) can Italian peeled tomatoes, drained and chopped
1/3 c. sweet vermouth
1/2 c. heavy cream

Preparation

Salt and pepper chicken.
In large frying pan, melt butter. Cook chicken until tender, 3 to 5 minutes on each side.
Remove and keep warm.
Add shallots to pan and cook until soft.
Add tomatoes; cook 2 minutes.
Add vermouth and boil 5 minutes until sauce thickens.
Pour sauce into food processor and puree until smooth.
Return to pan.
Add cream, simmer 2 minutes.
Pour sauce over chicken and serve.
Serve with thin noodles.