Chicken In Creole Tomato Cream Sauce

Flatten chicken between two pieces of plastic to 1/4-inch thickness.

In a shallow pan combine flour, salt and pepper. Lightly dredge chicken in flour mixture until evenly coated; shake off excess flour.

Heat a large, non-stick skillet over medium-high heat. When pan is hot, add olive oil and butter. When butter begins to sizzle but before it browns, add chicken and cook until thoroughly cooked and golden on both sides, about 8 minutes (do not crowd pan; cook in batches if necessary).

Remove chicken from pan and hold warm. Discard all but 2 tablespoons oil from pan. Set pan over medium-high heat and add garlic. Saute 30 seconds, then stir in tomatoes, cream, vermouth, oyster sauce, oregano, thyme, chile sauce and sugar. Bring to a boil and cook, stirring frequently, until sauce thickens, about 5 minutes.

Spoon sauce over chicken and serve.