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.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)