Chicken in tomato cream sauce

I got tired of cooking the same old chicken recipes and opened up my 365 Ways to Cook Chicken (yes I like chicken that much) and I found this recipe. Sarah and John ate the meal happily, so this is a keeper and has appeared on our table many times.

3-4 skinless, boneless chicken breasts

Salt & freshly ground pepper

3 Tbsp. butter or margarine

1 shallot, chopped

1 can (14 oz.) Italian diced tomato

1/3 cup sweet Vermouth

1/2 cup heavy cream

1. Season chicken breasts with salt and pepper. In a large skillet, melt butter over medium heat. Add chicken and cook, turning once, until cooked all the way through. Do not brown chicken. Remove to a platter and cover with foil to keep warm.

2. Add chopped shallot to pan and cook until soft, 1 - 2 minutes. Add tomatoes and cook for about 2 minutes. Add Vermouth and boil for 5 - 10 minutes until sauce reduces by half.

3. Pour sauce into a food processor or blender and puree until smooth. Return to pan. Add cream and simmer for two minutes.

4. Add chicken to sauce and heat through 3 - 4 minutes.

5. Serve over hot buttered egg noodles or with creamy mashed potatoes.

Note: If you do not have Vermouth, just use whatever drinking white wine you have. I've used Chardonnay in the sauce and it has been tasty, so don't be afraid to experiment. No wine at all? Just use well seasoned chicken stock and see what happens.