Friday, May 20, 2016

#3863 - Tomato and Vinegar Chicken

(by Shirley McNevich)

3.5lbs. boneless/skinless chicken breasts
fresh ground black pepper
2 TBSP canola oil
6 TBSP butter
8 garlic cloves (peeled and minced)
1 large onion (chopped)
1 cup cider vinegar
1 TBSP tomato paste (more if necessary)
2 cups chicken broth
1 TBSP fresh chopped parsley

Salt/pepper both sides of each chicken breast (to your taste). Cut each chicken breast into 4 pieces. In a large skillet over medium heat add the canola oil and 2 TBSP butter--cook/stir until melted and hot. Add about half of the chicken pieces--cook on both sides until chicken is almost done. Repeat with any remaining chicken. When all chicken has been cooked and removed from skillet, pour off all but a TBSP or two of the fat, then add the chopped onions and minced garlic to the remaining fat. Cook/stir until until onions and garlic are soft. Add the cider vinegar and 1 cup of the chicken broth--cook/stir for 5 minutes, then add the tomato paste--stir well. Add the other cup of chicken broth--stir. Add all of the cooked chicken pieces. Turn heat back to simmer--simmer mixture for 15-20 minutes or until chicken is completely done. Remove the chicken from the sauce and place it on a serving plate. Add the other 4 TBSP of butter and the chopped parsley to the sauce--cook/stir until sauce is thickened. Taste the sauce--if needed add more tomato paste and stir well. Serve chicken drizzled in the sauce. Note: if you want more bite, add more cider vinegar than listed but you may have to cook sauce longer until it thickens.

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