What's For Dinner?

Chicken with Red Wine Vinegar

Ingredients:

2 T butter
2 cloves garlic, crushed
3 shallots, chopped
6 boneless, skinless chicken breasts
1/2 c red wine vinegar
2 c finely chopped tomatoes, about 2 medium
2 t chopped fresh or 1/2 t dried thyme leaves
1/2 t salt
1/4 t pepper

Directions:
Melt butter in a 10” skillet. Add garlic, shallots and chicken. Cook over medium-high heat 12-15 minutes, turning after 6 minutes until chicken is no longer pink. Reduce heat to low. Add vinegar, cover and cook 5 minutes.

Stir in remaining ingredients, turn chicken. Cook over low heat 10-12 minutes until chicken is done.

I usually then remove the chicken and the majority of the tomatoes to a platter and cover with foil. Turn the heat up under the skillet and cook sauce until it is 1/3 original volume- the vinegar makes a nice reduction sauce- pour sauce over chicken and tomatoes.

Servings: 4-6

Submitted By: Betsy
Original Source: Betty Crocker Best Loved Recipes, modified slightly