Recipe - French Chicken In Vinegar Sauce

Olive oil spray
2 One half cup Onion, coarsely chopped
4 Boned and skinned chicken
breasts, cut in 2" pieces
One half cup Dry white wine
One half cup Lowsalt chicken broth
3 tablespoon Nosaltadded tomato paste
2 tablespoon Balsamic vinegar
One half teaspoon Dried tarragon
One half teaspoon Brown sugar
One half teaspoon Salt
One fourth teaspoon Red pepper
1 ds Black pepper
Tarragon sprigs, optional

1. Coat a large nonstick skillet with cooking spray; place over mediumhigh
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 PepperSpiked 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 lowsalt varieties for the chicken broth
and tomato paste.

Posted to Digest eatlf.v096.n258

Recipe by: Cooking Light Magazine, December 1996

From: Mark Brockway brockway@erols.com

Date: Sat, 28 Dec 1996 09:49:15 0500