Salt and pepper
4 skinless, boneless chicken breasts
3 tbsp. butter
1 shallot, chopped
1 can (14 oz.) Italian peeled tomatoes (drained and chopped)
1/3 c. sweet vermouth
1/2 c. heavy cream

Season chicken breasts with salt and pepper. In a large frying pan, melt butter over medium heat. Add chicken and cook, turning once, until tender (about 3 to 5 minutes per side). Do not brown. Remove to a platter and cover with foil to keep warm.

Add shallots to pan and cook until soft (1 to 2 minutes). Add tomatoes and cook for 2 minutes. Add vermouth and boil for 5 minutes, until sauce reduces by half. Pour sauce into a food processor or blender and puree until smooth. Return to pan. Add cream and simmer for 2 minutes. Pour sauce over chicken and serve. Goes great with noodles and green peas. Serves 4.