French Bistro Chicken in Balsamic Vinegar Sauce
8 skinned, preferably boned, chicken thighs
2 1/2 cups coarsely chopped onion
1/2 cup dry white wine
1/2 cup fat-free chicken broth
3 TB tomato paste
2 TB Balsamic vinegar
1 tsp minced fresh or 1/2 tsp dried tarragon
1/2 tsp brown sugar
1/2 tsp salt
1/4 tsp red pepper
Dash of black pepper
tarragon sprigs for garnish, optional
Coat a large nonstick skillet with cooking spray and place over medium high heat until hot. Add onion; cook 5 minutes till lightly browned. Add chicken and sauté each side 3 minutes or until browned.
Combine wine and next 8 ingredients in medium bowl and stir well blended. Add to the chicken, cover, reduce heat and simmer 20 minutes. Serve with potatoes or rice.
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