Chicken Breasts in Tomato Cream Sauce

• 4 chicken breasts, boneless and skinless
• salt and pepper
• 3 tablespoons butter
• 1 shallot, chopped
• 1 (14 ounce) can Italian tomatoes, drained and chopped
• 13 cup sweet vermouth
• 12 cup heavy cream

1. Season chicken with salt and pepper.
2. In a large frying pan, melt butter over medium heat.
3. Add chicken and cook, turning once, until tender and opaque throughout, 3-5 minutes per side.
4. Do not brown.
5. Remove and keep warm.
6. Add shallots to pan and cook until soft, 1-2 minutes.
7. Add tomatoes and cook for 2 minutes.
8. Add vermouth and boil for 5 minutes, until sauce reduces by half.
9. Pour sauce into a food processor or blender and puree until smooth.
10. Return to pan.
11. Add cream and simmer for 2 minutes.
12. Pour sauce over chicken and serve.

chicken breasts, salt, butter, shallot, italian tomatoes, sweet vermouth, heavy cream

Taken from www.food.com/recipe/chicken-breasts-in-tomato-cream-sauce-452273 (may not work)