4 skinless, boneless chicken breast halves, pounded to approximately 1/4 inch thick
2 T butter or margarine
1/2 C white wine
2 T heavy cream
Combine tomatoes, onion, red pepper, parsley, basil, salt, thyme, hot pepper sauce, and pepper in medium sauce pan. Bring to a boil, reduce heat, and simmer for 20 minutes. Transfer to blender and purée until smooth. Transfer into small sauce pan, stir in cream, and keep warm over low heat.
In large frying pa, melt butter over medium heat. Add chicken breasts and cook for 3 minutes per side, until chicken turns white. Add white wine, reduce heat, simmer for 10 minutes.
Spoon red pepper sauce onto plates. Arrange chicken on top.