Chicken with sundried tomatoes and pine nuts

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  1. chicken breasts- boneless

  2. shallots
  3. tarrogan- fresh
  4. vermouth
  5. saute above 3 ingredients.

  6. Then add sundried tomatoes and pine nuts and puree in cusinart.
  7. Flatten chicken between wax paper and saute chicken in pan and turn over and saute other side. Put puree on top.
  8. Put cream or evaporated milk and white wine in skillet and cook until all blended together and hot
May 2011

This recipe is a personal recipe added by pamswearingen and has not been tested or endorsed by MyRecipes.

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