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Ingredients
12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 ½ to 2 ⅔ cups)
Pan spray
8 ounces skinless, boneless chicken breasts
½ cup no-salt-added tomato puree
½ cup white wine
1 ½ tablespoons balsamic vinegar
½ cup no-salt-added chicken stock
½ teaspoon dried tarragon
⅛ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
30 grams carbs; 85 milligrams cholesterol; 364 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 4 grams fiber; 317 milligrams sodium; 30 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop whole onion.
- Step 2
Heat nonstick pan over high heat, reduce heat to medium-high and spray with pan spray. Add onion, and saute until it begins to brown and soften.
- Step 3
Add chicken breasts, and brown on both sides.
- Step 4
Reduce heat to simmer, and add tomato puree, wine, vinegar, chicken stock and tarragon. Cover, and continue cooking until chicken is tender, about 10 minutes total. Season with salt and pepper.
Private Notes
Comments
Onions burned when I browned the chicken. Better to brow the chicken first, remove it, then brown the onions, then de glaze with the remaining ingredients.
Onions burned when I browned the chicken. Better to brow the chicken first, remove it, then brown the onions, then de glaze with the remaining ingredients.
I have making this for many years and completely agree with you Katharine.