Chicken Breasts in Tomato Cream Sauce

For Sunday's dinner, we'll be trying another recipe from IHeartPublix's chicken challenge.

Chicken Breasts in Tomato Cream Sauce
Prep: 5 min, Cook: 20 min.
* 4 boneless chicken breast halves
* salt and pepper (to taste)
* 3 Tbs. unsalted butter
* foil
* 1 shallot, chopped
* 2/3 cup sweet vermouth
* 1-2/3 cups Italian style peeled tomatoes, drained and chopped
* 2 chopped tomatoes
* 1-1/2 cup heavy cream
Season chicken breasts with salt and pepper to taste. Melt butter in a heavy nonstick skillet over medium high heat. Sauté 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. If you prefer a creamier sauce, you can pour sauce into a food processor or blender and purée until smooth, but I prefer it chunky. Return to pan. Add cream and simmer 2 minutes. Do not boil. Serve sauce over chicken.

I used grape juice instead of vermouth. I thought it was ok, about 3/5 stars, but my husband had to force himself to eat it, and little V. actually rejected the whole meal! It was pretty easy to make, but high fat, considering how unimpressive it was. It just made me crave cream of tomato soup with grilled cheese sandwiches.