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Talkofsky-BSNX01A
3 Very Ripe Tomatoes -- diced
4 Chicken Breast Cutlets
1/2 c Dry vermouth
1/2 c Chopped shallots or red
Onin
1 ts Oregano, basil -- tarragon
2 tb Oil
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 about 10 minutes. Return chicken to
pan, add herbs and pepper, cover. Simmer until chicken is tender,
about 5 minutes.
From package of Empire Individual Quick Frozen Chicken Breast Cutlets.
Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar#sdate: Thu, 17 Mar 94 16:11:22
~0800
Heston Blumenthal - The Fat Duck
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American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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