FRENCH CHICKEN IN VINEGAR SAUCE

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A wonderful recipe for chicken featuring balsamic vinegar. What sets this apart from others is the surprise inclusion of that distinctly American condiment, catsup. Together these create a delicious sweet and sour combination. This Cooking Light inspired dish is just 4 points per serving. For Core followers, count 1/2 point per serving for the wine or substitute with additional broth.

Provided by justcallmetoni

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

olive oil flavored cooking spray
2 1/2 cups coarsely chopped onions (a sweet onion such as Vidalia or Oso Sweet would be especially good)
8 (3 ounce) boneless skinless chicken thighs or 4 (6 ounce) boneless skinless chicken breasts
1/2 cup dry white wine
1/2 cup fat-free chicken broth
3 tablespoons catsup
3 tablespoons balsamic vinegar
1 1/2 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 dash black pepper

Steps:

  • Add 1 or 2 tablespoons of water to a large nonstick skillet and add onions.
  • Cook the onions for 4 minutes until they begin to soften.
  • Apply small amount of cooking spray and cook another minute or two until there is some browning and carmelization.
  • Add chicken and sauté each side 3 minutes or until browned.
  • Combine wine and remaining ingredients (wine through black pepper) in a medium bowl; stir well.
  • Add wine mixture to chicken mixture and cover, reduce heat and simmer 15 minutes.
  • Turn chicken over.
  • If you like a thick sauce, remove cover and cook an additional 5 minutes.
  • Otherwise return cover and simmer an additional 5 minutes.

Nutrition Facts : Calories 284.1, Fat 6.9, SaturatedFat 1.8, Cholesterol 142.3, Sodium 629.7, Carbohydrate 14.1, Fiber 1.5, Sugar 7.2, Protein 35.1

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