Recipe - Balsamico Chicken With Olives

One half Recipe Fricasseed Chicken
frozen or fresh
3 tablespoon Tomato paste
One half cup Lowsodium chicken broth
One half cup Balsamic vinegar
Three fourths cup Pitted green olives; drained
1 tablespoon Chopped fresh parsley

DEFROST THE FRICASSEED CHICKEN, if frozen. Arrange the chicken pieces in an
ovenproof casserole or Dutch oven. Combine the tomato paste, broth and
vinegar in a small bowl, and add to the chicken. Add the olives, cover and
place in the oven. Turn the oven on to 375F and bake for 20 minutes.
Meanwhile, place the fricassee sauce in a small saucepan over medium heat,
and cook until it is thick enough to coat a wooden spoon, about 5to10
minutes. Uncover the casserole and strain the sauce over the chicken.
Continue to bake, uncovered, another 5 minutes. To serve, arrange the
chicken and sauce in a serving bowl or on a deep serving platter, and
sprinkle with the parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini