Chicken in Vinegar Sauce

By Marian Burros

Total Time
30 minutes
Rating
4(28)
Comments
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Featured in: PLAIN AND SIMPLE; Chicken a la Vinegar

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Ingredients

Yield:2 servings
  • 12ounces whole onion or 11 ounces chopped, ready-cut onion (2½ to 2⅔ cups)
  • Pan spray
  • 8ounces skinless, boneless chicken breasts
  • ½cup no-salt-added tomato puree
  • ½cup white wine
  • 1½tablespoons balsamic vinegar
  • ½cup no-salt-added chicken stock
  • ½teaspoon dried tarragon
  • ⅛teaspoon salt
  • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

359 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 30 grams protein; 412 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop whole onion.

  2. Step 2

    Heat nonstick pan over high heat, reduce heat to medium-high and spray with pan spray. Add onion, and saute until it begins to brown and soften.

  3. Step 3

    Add chicken breasts, and brown on both sides.

  4. Step 4

    Reduce heat to simmer, and add tomato puree, wine, vinegar, chicken stock and tarragon. Cover, and continue cooking until chicken is tender, about 10 minutes total. Season with salt and pepper.

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Ratings

4 out of 5
28 user ratings
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Comments

Katharine

Onions burned when I browned the chicken. Better to brow the chicken first, remove it, then brown the onions, then de glaze with the remaining ingredients.

Katharine

Onions burned when I browned the chicken. Better to brow the chicken first, remove it, then brown the onions, then de glaze with the remaining ingredients.

Chris

I have making this for many years and completely agree with you Katharine.

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