Chicken with Tomatoes and Tarragon or Basil

• Sautéed Chicken in Butter
• ½ cup dry white wine or white vermouth
• 4 large or 6 medium tom

Prepare the chicken as directed, and then transfer to warmed plates or a platter and pour the fat out of the pan. Pour the wine into the pan and boil over high heat until reduced by about half. Add the tomatoes and continue boiling, stirring every minute or two, for about 15 minutes, or until the sauce thickens.

Add the cream, boil for about 2 minutes more—don’t overdo it, or the sauce