Source: Gourmet - June 2000, recipe by Peter Micheli
adapted by There's Always Thyme to Cook
4 chicken cutlets, pounded thin
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium shallot, sliced thin
1/2 cup dry vermouth (or use dry white wine)
3/4 cup heavy cream
4 or 5 plum tomatoes, coarsely chopped
2 tablespoons finely chopped fresh tarragon
1/2 extra-large chicken-bouillon cube, crumbled
Garnish: chopped fresh chives
Season with salt and pepper. Heat the oil and butter in a large heavy skillet over moderately high heat until foam subsides. Brown chicken on both sides in 2 batches, about 3 minutes per batch. Transfer the chicken to a plate and keep warm.
Add shallot to skillet and saute, stirring, until tender, about a minute. Add the vermouth and boil over high heat, scraping up brown bits, until reduced by half. Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, about 4 minutes. Season with salt and pepper.
Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, about 5 minutes.
Serve immediately.