Ingredients

4 chicken breast cutlets
1/2 C. chopped shallots or red onion
2 Tbsp. oil
3 very ripe tomatoes; diced
1/2 C. dry vermouth
1 tsp. oregano, basil, tarragon

Cooking Instructions

In large frying pan, Saute chicken breast cutlets in the olive oil about 2 minutes per side. Remove chicken. Add the shallots or onions and Saute for 3 minutes. Add tomatoes and vermouth. Cook until tomatoes are soft and tender for about 10 minutes. Return chicken to pan, add herbs and pepper, cover. Simmer until chicken is tender, for about 5 minutes.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: