| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Poultry, Try it |
4 |
Servings |
INGREDIENTS
| 4 |
|
nless, boneless chicken Breast 1/2's Salt & pepper 3 T Butter |
| 71511 |
|
53, Internet sylvia.steiger@lunatic.com moderator of GT |
INSTRUCTIONS
Shallot, chopped 1 cn (14 oz.) Italian peeled Tomatoes, drained &
chopped 1/3 c Sweet vermouth 1/2 c Heavy cream 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. 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. 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$ Cookbook and PlanoNet Lowfat & Luscious echoes
From: Elizabeth Norsworthy Date: 12-19-93 The Lunatic
Fringe Bbs (901) F-Cooking From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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