Title: Chicken & Tomatoes in Cream
Categories: Poultry Pasta
Yield: 4 Servings
| 4 | | Chicken Breast halves; boneless, skinless |
| 1/4 | c | Water -OR- chicken broth |
| 1/2 | c | Marinated sun-dried tomatoes drained; reserve 1-1/2 T of t |
| 1 | lg | Shallot; minced -OR- |
| 2 | tb | Onion; minced |
| 2 | tb | Butter or margarine |
| 1 | tb | Dijon mustard |
| 2/3 | c | Heavy cream |
| 2 | tb | Vermouth or white wine |
| 1 | ts | Dried tarragon |
| | | Pasta; cooked, hot |
Heat oil and then brown the chicken in a large skillet. Add water or broth
to pan, cover and poach chicken on low heat until done (about 20 minutes).
Remove chicken to platter, cover and keep warm. Drain pan and return to
heat. Saute shallot (or onion) for 1 minute in butter, then add remaining
ingredients to skillet. Simmer and stir until sauce thickens slightly.
Return chicken to skillet and simmer until heated through. Serve over rice
or pasta.