Ingredients

The following ingredients have 4 Servings
  • 4 medium boneless skinless chicken breasts
  • 1/3 cup flour
  • 1 tbs butter
  • 1 tsp oil
  • 2 tbs finely chopped onions or shallots
  • 15 oz can petit diced tomatoes (drained)
  • 1/4 cup dry white vermouth or dry white wine
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream or creme fraiche
  • 1/2 tsp tarragon
  • 1 tsp salt
  • 1/4 tsp pepper

Instruction

  • Pound chicken breast with a meat mallet between 2 sheets of plastic wrap so they are an even thickness--about 1/2-inch/1.25-cm. With smaller or thinly sliced breasts this may not be necessary.
  • Heat the oil and the butter in a large skillet over medium-high heat. Dredge the chicken in the flour then brown on both sides in the hot skillet. This will depend on the size of the chicken breast but about 4-5 minutes each side would be a good estimate. Don't overcook!
  • Remove the chicken to a plate and cover to keep warm.
  • Add the onion/shallot to the hot skillet in which you browned the chicken. Cook for 1 minute, stirring constantly.
  • Add the remaining sauce ingredients. Stir this well and cook over medium-high heat until the sauce is reduced about 50 percent. It should be thick enough to coat a spoon.
  • Add chicken back to pan to heat through.