French Chicken in Vinegar Sauce
"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."
photo by *Parsley*
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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)
- 4 (3 ounce) boneless skinless chicken thighs or (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
directions
- 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.
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Reviews
-
Terrific chicken! I used the s/b thighs. The sweetness from the ketchup balances the balsamic vinegar. Tarragon makes it even better! I completely forgot to add the 1/4 tsp of red pepper flakes, but it really is just finr without them. Thanx for a great new lowfat chicken recipe! -
Absolutely delicious and so easy to make! I served this with Recipe #242319. If I were serving this with rice, pasta or mashed potatoes, I would definitely recommend doubling the sauce to pour over. Thank you for sharing this. My partner and I eat a lot of chicken, and having new and tasty ways to prepare it is appreciated! -
This is my DH's rating. I wanted to give 3 stars. He said 3.5 isn't fair either, so here we are with 4! This is a super easy recipe, undoubtedly. And, as he said, it's is VERY tough to find chicken breast recipes that aren't boring. For me, it was just ordinary though. I think I expected more from the flavors. Having said that, it is so easy and you can definitely taste all the ingredients. I was surprised at the sweetness of the ketchup coming through. One change that I made was to cut the chicken into bite size pieces. Just a preference for us. Also loved the lack of butter/oil. Thank you for sharing. -
This is sooooo good! I think my version had a bit more fat/calories b/c here in France they really don't do cooking spray, or it's expensive, so I just used a bit of low-fat margarine and a little butter for the onions. Also subbed paprika for the red pepper flakes and added a dash of maple syrup. The sauce was so good--I could have just had that! This is an amazing recipe--thanks for sharing! -
I've made this a few times, and loved it each and every one! it's wonderful!
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Tweaks
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This is sooooo good! I think my version had a bit more fat/calories b/c here in France they really don't do cooking spray, or it's expensive, so I just used a bit of low-fat margarine and a little butter for the onions. Also subbed paprika for the red pepper flakes and added a dash of maple syrup. The sauce was so good--I could have just had that! This is an amazing recipe--thanks for sharing!
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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