| 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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