Chicken with Red Wine Vinegar
- 2 T butter
- 2 cloves garlic, crushed
- 3 shallots, chopped
- 6 boneless, skinless chicken breasts
- 1/2 c red wine vinegar
- 2 c finely chopped tomatoes, about 2 medium
- 2 t chopped fresh or 1/2 t dried thyme leaves
- 1/2 t salt
- 1/4 t pepper
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.
Submitted By: Betsy
Original Source: Betty Crocker Best Loved Recipes, modified slightly
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.