• 4 boneless chicken breast halves
• 3 Tbs. unsalted butter
• foil
• 1 shallot, chopped
• 1/3 cup sweet vermouth
• 1-2/3 cups Italian style peeled tomatoes, drained and chopped
• 1 cup heavy cream

Season chicken breasts with salt and pepper to taste. Melt butter in a heavy nonstick skillet over medium high heat. Sauté chicken 3-5 minutes per side, or until tender and cooked throughout. Remove to a platter and cover with foil to keep warm. Add shallots to pan and cook 1-2 minutes until soft. Add vermouth and tomatoes and simmer about 7-10 minutes stirring frequently, until sauce reduces by half. Pour sauce into a food processor or blender and purée until smooth. Return to pan. Add cream and simmer 2 minutes. Do not boil. Serve sauce over chicken.

Per serving: calories 535, fat 33.1g, 58% calories from fat, cholesterol 210mg, protein 44.5g, carbohydrates 9.2g, fiber 1.0g, sugar 6.6g, sodium 292mg, diet points 13.8.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.9, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 6.4, Sugar: 0.2, Very lean meat protein: 5.5

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The recommended wines are: Sauvignon Blanc, Zinfandel, or White Zinfandel.