How To Prepare
Season chicken with pepper.
In a medium saucepan, combine vinegar, Splenda, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.
Spray a large skillet with cooking spray, then over medium-low heat add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside. Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes. Pour the sauce over the chicken, add the wine, remaining broth and pepper. Cover and simmer about 20 minutes until tender.
Remove the chicken, boil a few minutes then return chicken to skillet. Top with fresh parsley.
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Ingredients
- 16 oz (1 lb aprox. 4 lean chicken breasts, skin removed)
- fresh pepper
- 1/2 cup red-wine vinegar
- 1 cup no salt added chicken broth
- 1 tbsp Splenda
- 1 tbsp no salt added tomato paste
- Cooking spray
- 1 large shallot, thinly sliced (3/4 cup)
- 2 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 2 tbsp fresh chopped parsley
Ingredients
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