-Stuart Talkofsky-BSNX01A
4 Chicken Breast Cutlets
1/2 c Chopped shallots or red onin
2 tb Oil
3 Very Ripe Tomatoes ;diced
1/2 c Dry vermouth
1 ts Oregano, basil, tarragon
In large frying pan, saute chicken breast cutlets in the olive oil
about 2 minutes per side. Remove chicken. Add the shallots or onions
and saute for 3 minutes. Add tomatoes and vermouth. Cook until
tomatoes are soft and tender about 10 minutes. Return chicken to
pan, add herbs and pepper, cover. Simmer until chicken is tender,
about 5 minutes.
