| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Main dishes, Poultry | 4 | Servings |
INGREDIENTS
| Olive oil spray | ||
| 2 1/2 | c | Onion, coarsely chopped |
| 4 | Boned and skinned chicken breasts, cut in 2" pieces | |
| 1/2 | c | Dry white wine |
| 1/2 | c | Low-salt chicken broth |
| 3 | tb | No-salt-added tomato paste |
| 2 | tb | Balsamic vinegar |
| 1/2 | ts | Dried tarragon |
| 1/2 | ts | Brown sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Red pepper |
| 1 | ds | Black pepper |
| Tarragon sprigs, optional |
INSTRUCTIONS
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@erols.com> Date: Sat, 28 Dec 1996 09:49:15 -0500
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