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Ingredientes
- extra virgin olive oil spray
- 2 1/2 c. onion coarsely minced
- 4 x boned and skinned chicken breasts cut in 2" pcs
- 1/2 c. dry white wine
- 1/2 c. low-salt chicken broth
- 3 Tbsp. tomato paste no-salt added
- 2 Tbsp. balsamic vinegar
- 1/2 tsp dry tarragon
- 1/2 tsp brown sugar
- 1/2 tsp salt
- 1/4 tsp red pepper
- 1 dsh black pepper Tarragon sprigs optional
Direcciones
- 1. Coat a large nonstick skillet with cooking spray; place over medium-high heat till warm. Add in onion; cook 5 min or possibly till lightly browned. Add in chicken; saute/fry each side 3 min or possibly till browned.
- 2. Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add in wine mix to chicken; cover, reduce heat, and simmer 20 min. Garnish with tarragon sprigs, if you like.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 8 | 6% |
| Total Fat 0.91g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 434mg | 18% |
| Potassium 441mg | 13% |
| Total Carbs 13.69g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.17g | 5% |
| Protein 12.86g | 21% |
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