Chicken Saute With Vinegar

1. 1

   Sprinkle chicken with salt and pepper to taste.

2. 2

   Heat 2T.

3. 3

   of butter in a large skillet and put the chicken pieces in, skin side down.

4. 4

   Brown on one side, then the other.

5. 5

   This takes about 8 minutes.

6. 6

   Pour in half of the wine vinegar and all of the water, and cover.

7. 7

   Turn the heat to low and cook for about 10-15 minutes.

8. 8

   Check for doneness after 10 minutes-don't overcook!

9. 9

   The chicken is done when the juices run clear when the flesh is pieced with a sharp knife.

10. 10

    Transfer the chicken to a platter and cover to keep warm.

11. 11

    Add the garlic to the skillet and cook over medium heat for 1 minute.

12. 12

    Add the remaining 1/4 cup vinegar and boil quickly to reduce slightly, about 1 minute.

13. 13

    Add the tomato paste and the remaining 2 T. butter.

14. 14

    Cook a few seconds.

15. 15

    Pour the sauce over the chicken, and sprinkle with the tarragon and parsley.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.