Skinless Chicken Breast with Shallots in Red Wine Vinegar Poulet Au Vinaigre
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