CHICKEN VELOUTE

This recipe is from Weight Watchers!

4 Tablespoons butter, divided
1 1/4 Pounds chicken breast halves without skin, boned
1/4 Cup shallot, chopped
1 Tablespoon flour plus 1 teaspoon
1 Large can Italian plum tomatoes, drained & reserved
2 Packets Instant chicken broth
1/2 Teaspoon salt
2 Tablespoons parsley

In skillet heat 2 tablespoons butter until bubbly. Add Chicken and cook until browned on both sides and thoroughly cooked. Remove from skillet and keep warm.

In same skillet heat 2 tablespoons butter and add shallots and sauté lightly. Sprinkle with flour & stir to combine. Add reserved tomato liquid mixed with enough water to make 1 1/2 cups. Add chicken broth mix and cook over medium heat, stirring constantly, until thickened. Reduce heat to low, add tomatoes and salt and cook 5 minutes longer. Add browned chicken and cook 5 minutes, stirring occasionally till heated through.

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