1-2/3 cups Italian style peeled tomatoes, drained and chopped
1 cup heavy cream
Season chicken breasts with salt and pepper to taste. Melt butter in a heavy nonstick skillet over medium high heat. Sauté chicken 3-5 minutes per side, or until tender and cooked throughout. Remove to a platter and cover with foil to keep warm.
Add shallots to pan and cook 1-2 minutes until soft. Add vermouth and tomatoes and simmer about 7-10 minutes stirring frequently, until sauce reduces by half.
Pour sauce into a food processor or blender and purée until smooth. Return to pan
Add cream and simmer 2 minutes. Do not boil. Serve sauce over chicken.
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