chicken with tomatoes, shallots, and vermouth
- Categories
- Poultry
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 4 | Boneless,skinless chicken breasts |
| 3 | Chopped tomatoes (or 1 can stewed tomatoes) |
| Olive oil for frying | |
| ½ cup | Dry vermouth (or white wine) |
| ½ cup | Chopped shallots (or red |
| Onion) | |
| Salt and pepper | |
| 1 teaspoon | Oregano |
In a large frying pan with a cover, saute the chicken in the olive oil. Remember, heat the pan first, then add the oil. When the chicken is brown, remove it to a heated platter and add the shallots or onions to the pan. Saute for 3 minutes and the add the tomatoes and vermouth or wine. Cook this intil the tomatoes are soft and tender and then return the chicken to the pan. Add the oregano, salt and pepper and cover. Simmer until the chicken is tender, about 20 minutes. Submitted By SALLY HILFIGER On 04-29-95
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