French Chicken In Vinegar Sauce With Pepper Spiked Polenta
|Vegetable cooking spray||1 Tablespoon (Olive Oil Flavored)|
|Coarsely chopped onion||2 1⁄2 Cup (40 tbs)|
|Skinless boneless chicken thighs||24 Ounce|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Fat-free chicken broth||1⁄2 Cup (8 tbs)|
|Tomato paste||3 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Minced fresh tarragon/1/2 teaspoon dried tarragon||1 Teaspoon|
|Brown sugar||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Black pepper||1 Dash|
|Pepper spiked polenta||1 Cup (16 tbs)|
Coat a large non-stick skillet with cooking spray, and place skillet over medium-high heat until hot.
Add onion, and cook 5 minutes or until lightly browned.
Add chicken, and saute on each side 3 minutes or until browned.
Combine wine and next 8 ingredients in a medium bowl; stir well.
Add wine mixture to chicken mixture; cover, reduce heat, and simmer for 20 minutes.