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    Chicken: French Chicken in Vinegar Sauce


    Source of Recipe


    Adapted from Cooking Light recipe

    List of Ingredients




    olive oil spray
    2 1/2 cups onion coarsely chopped
    4 boned and skinned chicken breasts cut in 2" pieces
    1/2 cup dry white wine
    1/2 cup low-salt chicken broth
    3 tablespoons tomato paste no-salt added
    2 tablespoons balsamic vinegar
    1/2 teaspoon dried tarragon
    1/2 teaspoon brown sugar
    (original recipe called for 1/2 teaspoon salt )
    1/4 teaspoon red pepper
    1 dash black pepper
    Tarragon sprigs optional

    Recipe



    1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; 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.

    —————
    Mark's 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.

 

 

 

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