Chicken Breasts in Tomato Cream Sauce

• 4 boneless chicken breast halves
• 3 Tbsps. 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. Saut 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 pure until smooth. Return to pan. Add cream and simmer 2 minutes. Do not boil. Serve sauce over chicken.