French chicken in vinegar sauce

4 Servings

Ingredients

Quantity Ingredient
Olive oil spray
2½ cup Onion, coarsely chopped
4 Boned and skinned chicken breasts, cut in 2\" pieces
½ cup Dry white wine
½ cup Low-salt chicken broth
3 tablespoons No-salt-added tomato paste
2 tablespoons Balsamic vinegar
½ teaspoon Dried tarragon
½ teaspoon Brown sugar
½ teaspoon Salt
¼ teaspoon Red pepper
1 dash Black pepper
Tarragon sprigs, optional

Directions

1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Addonion; cook 5 minutes or until lightly browned. Add chicken; saute each side 3 minutes or until browned.

2. Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken; cover, reduce heat, and simmer 20 minutes. Garnish with tarragon sprigs, if desired.

Serving Ideas : Serve with Pepper-Spiked Polenta.

NOTES : Tip: Mix the ingredients in step 2 before you start cooking the onions and chicken. Original recipe specified chicken thighs. I substituted chicken breasts. I also used the low-salt varieties for the chicken broth and tomato paste.

Posted to Digest eat-lf.v096.n258 Recipe by: Cooking Light Magazine, December 1996 From: Mark Brockway <brockway@...> Date: Sat, 28 Dec 1996 09:49:15 -0500

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