INGREDIENTS

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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