Chicken Breast In Tomato Cream Sauce

1. 1

   Salt and pepper chicken.

2. 2

   In large frying pan, melt butter. Cook chicken until tender, 3 to 5 minutes on each side.

3. 3

   Remove and keep warm.

4. 4

   Add shallots to pan and cook until soft.

5. 5

   Add tomatoes; cook 2 minutes.

6. 6

   Add vermouth and boil 5 minutes until sauce thickens.

7. 7

   Pour sauce into food processor and puree until smooth.

8. 8

   Return to pan.

9. 9

   Add cream, simmer 2 minutes.

10. 10

    Pour sauce over chicken and serve.

11. 11

    Serve with thin noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.