2 whole boneless, skinless chicken breasts
1 C flour
White pepper to taste
4 T olive oil
1 T butter
1 ½ C champagne or white wine
1 C heavy cream
½ C CSD Tomatoes, Julienne Cut, in oil, drained,
or Smoked Julienne Cut, cello pack
Split both breasts to make 4. Combine flour & white pepper. Roll chicken breasts in mixture until coated. Heat 4T oil & 1T butter in skillet over medium high heat.
Add chicken & brown on one side. Turn chicken, brown 2 minutes, add champagne, raise heat, bring quickly to boil & spoon liquid over chicken, then reduce heat to simmer. Poach only 4 minutes more & remove chicken to platter, cover & keep warm.
Raise heat & cook liquid until wine is reduced by 1/2. Add heavy cream to
skillet & cook until mixture thickens. Add Tomatoes, either from jar or cello pack,
stir well, pour over chicken & serve. Serves 4.