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Chicken Breasts in Tomato Herb Sauce
2 tsp. butter
Melt the butter in a saucepan and fry the shallots and garlic for 3 minutes. Add the tomatoes, tomato paste, and wine and cook for another 5 minutes.
Transfer the mixture to a blender and purée. Pass the mixture through a sieve and pour it back into the saucepan. Add the cream and bring the mixture to a low simmer. Add the tarragon and season with salt and pepper to taste.
Sauté the chicken in the olive oil over medium-high heat, turning once, for about 3-4 minutes per side. Serve with the sauce.
Serving suggestion: Serve with fresh pasta and portabello mushrooms seasoned in garlic.
Tasting Notes—November 1998