Parisian Chicken

From the book, Heart of the Palms

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 6  chicken breast halves
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup butter
• 2  tablespoons brandy
• 2  tomatoes, peeled, diced
• 3  shallots, finely chopped
• 1⁄2 teaspoon paprika
• 1  teaspoon Worcestershire sauce
• 1  cup dry white wine
• 1⁄2 teaspoon tarragon
• 3  tablespoons heavy cream
•  Kitchen Bouquet

Directions

1. Season breasts with salt and pepper and brown slowly in butter in Dutch oven.
2. Dissolve pan juices with brandy.
3. Add next six ingredients.
4. Simmer 30 minutes or until chicken is tender.
5. Stir in cream and add a few drops Kitchen Bouquet for color.