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Nutrition Facts
Serving Size 1 (353g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons balsamic vinegar
Calories 284
Calories from Fat 62		(21%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.2g
Cholesterol 142mg		47%
Sodium 629mg		26%
Potassium 630mg		18%
Total Carbohydrate 14.1g		4%
	Dietary Fiber 1.5g	6%
	Sugars 7.2g
Protein 35.1g		70%
detailed view... how is this calculated?

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French Chicken in Vinegar Sauce

Recipe #206122 | 40 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Jan 18, 2007

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.

SERVES 4 (change servings and units)

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

Directions

1
Add 1 or 2 tablespoons of water to a large nonstick skillet and add onions.
2
Cook the onions for 4 minutes until they begin to soften.
3
Apply small amount of cooking spray and cook another minute or two until there is some browning and carmelization.
4
Add chicken and sauté each side 3 minutes or until browned.
5
Combine wine and remaining ingredients (wine through black pepper) in a medium bowl; stir well.
6
Add wine mixture to chicken mixture and cover, reduce heat and simmer 15 minutes.
7
Turn chicken over.
8
If you like a thick sauce, remove cover and cook an additional 5 minutes.
9
Otherwise return cover and simmer an additional 5 minutes.

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Featured Reviews for This Recipe

From: MrsMM

On Dec 14, 2007

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.

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From: Sheepie87

On Dec 12, 2007

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!

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From: *Parsley*

On May 7, 2009

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!

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From: Chef-Boy-I-Be Illinois

On Aug 6, 2008

Absolutely delicious and so easy to make! I served this with A Really Good Tomato Recipe. 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!

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