Chicken in Vinegar Sauce

Ingredients

• 12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/2 to 2 2/3 cups)
• Pan spray
• 8 ounces skinless, boneless chicken breasts
• ½ cup no-salt-added tomato puree
• ½ cup white wine
• 1 ½ tablespoons balsamic vinegar
• ½ cup no-salt-added chicken stock
• ½ teaspoon dried tarragon
• ⅛ teaspoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    345 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 28 grams protein; 74 milligrams cholesterol; 419 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 servings

Preparation

1. Chop whole onion.
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. Add chicken breasts, and brown on both sides.
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.

30 minutes