Chicken Breasts In Sherried Tomato Cream ***1/2 10/95

Categories:
poultry

2 whole chicken breasts
halved, boned, skinned.
salt, white pepper, nutmeg
1 1/2 tablespoon butter
1/4 cup chopped onion
1/4 cup chopped parsley
1/4 teaspoon basil
2/3 cup dry sherry
2 teaspoon dijon mustard
2 medium tomatoes, skinned
and chopped
1 cup whipping cream

Sprinkle chicken breasts lightly on all sides with salt, white pepper and nutmeg. Brown lightly in heated butter in a large frying pan. As you turn chicken to brown second sides, add onions around edges. Sprinkle chicken with parsley and basil. Pour in sherry, bring to boiling. Cover. Reduce heat and simmer just until thickest part of chicken is white when tested with a knife, about 20 minutes. Transfer chicken to a warm serving dish and keep warm. Smoothly stir mustard into liquid in pan; add tomato and cream. Bring to a boil. Cook, stirring, until liquid is shiny, reduced and slightly thickened. Add salt if needed. Return chicken to pan and heat. Serve this over rice.

Yield: 4 servings