Smashing Chicken

• 4 Medium chicken breasts, no skin, no bone, pounded
• 1 tbs butter
• 2 shallots, minced
• 3 cloves garlic, minced
• 1/4 cup balsmic vinegar
• 2 whole roma tomatoes, peeled, seeded, diced
• 3 tbs cream
• 1/4 cup dry white wine or vermouth
• 4 tbs fresh basil, chopped

1. Pound chicken, then salt and pepper
2. Melt butter in large skillet. Saute chicken, 2 breasts at a time, tuning to brown. (keep warm)Reduce the heat and add the shallots and garlic, saute until clear. Add the wine and 1/2 of the vinegar and cook over low heat for 3 minutes.
3. Add the chicken again, cover and cook for about 15 minutes.
4. Remove chicken and keep warm.
5. Add remaining vinegar and over high heat reduce by 1/2, scraping pan to deglaze. Add the tomatoes and basil and heat through. Pour in cream and stir until slightly thickened.

chicken breasts, butter, shallots, garlic, balsmic vinegar, roma tomatoes, cream, white wine, fresh basil

Taken from www.epicurious.com/recipes/member/views/smashing-chicken-1247667 (may not work)