French Chicken In Vinegar Sauce With Pepper Spiked Polenta Recipes

FRENCH CHICKEN IN VINEGAR SAUCE WITH PEPPER-SPIKED POLENTA

FRENCH CHICKEN IN VINEGAR SAUCE WITH PEPPER-SPIKED POLENTA image

Categories Chicken Braise Dinner Healthy

Yield 4 servings

Number Of Ingredients 14

Ingredients

Olive oil-flavored cooking spray
2 1/2 cups coarsely chopped onion
8 (3-ounce) skinned, boned chicken thighs
1/2 cup dry white wine
1/2 cup fat-free chicken broth
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
1/2 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon red pepper
Dash of black pepper
Pepper-Spiked Polenta
Tarragon sprigs (optional)

Steps:

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; sauté each side 3 minutes or until browned. Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 minutes. Serve with Pepper-Spiked Polenta. Garnish with tarragon sprigs, if desired.

FRENCH VINEGAR CHICKEN

French Vinegar Chicken image

Make and share this French Vinegar Chicken recipe from Food.com.

Provided by Epi Curious

Categories Chicken Breast

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 13

Ingredients

6 chicken breasts, boneless & skinless, pounded to uniform thickness
salt and black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons butter
2 cups leeks, cut into 1/2-inch squares
2 cups mushrooms, quartered
1 cup tarragon vinegar
1 1/2 cups heavy cream
1 cup diced tomato, fresh, ripe, seeded
1/4 cup basil, fresh, julienned, DIVIDED
1/4 cup parmigiano-reggiano cheese
1 lb linguine or 1 lb fettuccine

Steps:

Season chicken with salt and pepper and lightly coat with flour.
Put water on to boil for pasta. Meanwhile, in a large skillet over medium high heat, add olive oil. Add chicken and cook until golden brown. Remove chicken from skillet; tent to keep warm. Reduce heat to medium. In the same skillet, melt the butter. Add the leeks and mushrooms and saute until softened. Add vinegar and reduce by three-fourths. Add cream and tomatoes and cook until thickened. Add half the basil and all the cheese; reduce heat to keep warm.
Cook pasta according to package directions. Add pasta to the cream sauce and toss with sauce. Garnish with the remaining basil. Serve chicken breasts alongside pasta.
Note: if you can't find tarragon vinegar, make your own by combining 1 quart champagne vinegar, 3 whole peppercorns and 1/4 cup tarragon and letting it rest for 24 hours. If using dried pasta rather than fresh, start cooking the pasta before making the sauce so it comes together at the same time.

Nutrition Facts : Calories 917, Fat 48.4, SaturatedFat 21.8, Cholesterol 186.9, Sodium 303.5, Carbohydrate 74.3, Fiber 4.2, Sugar 4.6, Protein 45.3

FRENCH CHICKEN IN VINEGAR SAUCE

French Chicken in Vinegar Sauce image

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

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)
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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