Chicken with Tomato-Vinegar Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fines herbes (FEEN erb) is a mixture of very finely chopped herbs, usually chervil, chives, parsley, and tarragon. Ingredients:
2 cups coarsely chopped peeled tomato |
1 cup red wine vinegar |
3/4 cup fat-free, less-sodium chicken broth |
2 tablespoons no-salt-added tomato paste |
15 garlic cloves |
4 (8-ounce) skinless, bone-in chicken breast halves |
1 teaspoon fines herbes |
1 bay leaf |
Directions:
1. Combine first 5 ingredients in a medium saucepan; stir well. Cover and simmer over medium-low heat 20 minutes. Add chicken, fines herbes, and bay leaf. Cover and simmer 25 minutes or until chicken is tender. Transfer chicken to a serving platter, and keep warm.
2. Bring tomato mixture to a boil; cook, uncovered, over medium heat 20 minutes or until mixture is reduced to 1 1/3 cups. Remove and discard bay leaf and, if desired, garlic.
3. Spoon tomato mixture over chicken.
4. carbo rating: 8
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