Saute boneless chicken thighs or breasts in oil & butter. Oil should
be quite hot. Dredge chicken in flour, s*p first. Saute until lighty
brown. Add more butter if necessary and saute two or 3 minced shallo
ts, 3/4 cup tomato pulp, l/2 cup white wine, l/32 cup chicken stock.
l/4 cup heavy cream. Boil down 5-6 mins. until thick. Return
chicken to pan. Can be reheated. Also l/2 tsp. tarragon.
Serves 4.