3 whole boneless, skinless chicken breasts
1 tsp. salt
1/4 tsp. pepper
5 tbsp. butter
1/4 c. red wine vinegar
1/2 c. water
2 cloves garlic, crushed
1 tbsp. tomato paste
1 tsp. cornstarch
1/3 c. heavy cream
2 tbsp. parsley, chopped

Pat chicken dry with paper towels. Sprinkle both sides with salt & pepper. Heat 3 tablespoons butter in a large skillet, add chicken, saute' over medium heat until golden on both sides (about 10 minutes). Combine vinegar and water, pour over chicken. Bring to a boil, lower heat and cover tightly. Simmer shaking skillet frequently to prevent sticking for 15 minutes. Transfer to warm serving plate and keep warm in a low oven. Stir in 2 tablespoons butter, garlic and tomato paste, simmer 5 minutes. Mix cornstarch and cream until smooth. Stir in to boiling sauce, cooking & stirring 1 minute. Pour over chicken and sprinkle with parsley