Chicken with Red Wine Vinegar


Melt butter in a 10 skillet. Add garlic, shallots and chicken. Cook over medium-high heat 12-15 minutes, turning after 6 minutes until chicken is no longer pink. Reduce heat to low. Add vinegar, cover and cook 5 minutes.

Stir in remaining ingredients, turn chicken. Cook over low heat 10-12 minutes until chicken is done.

I usually then remove the chicken and the majority of the tomatoes to a platter and cover with foil. Turn the heat up under the skillet and cook sauce until it is 1/3 original volume- the vinegar makes a nice reduction sauce- pour sauce over chicken and tomatoes.

Servings: 4-6

Submitted By: Betsy
Original Source: Betty Crocker Best Loved Recipes, modified slightly

User Comments:
Vicky P - Too much vinegar for me. I'll reduce about 2 Tbls. next time. I added about 1 cup of chicken stock to the sauce and finished with fresh spinach to served over pasta. Quick and easy and very flavorable.

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