French Vinegar Chicken Recipe

Name: French Vinegar Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breasts, boneless & skinless, pounded to uniform thickness; salt and black pepper; 1/2 cup all-purpose flour; 3 tablespoons olive oil; 2 tablespoons butter; 2 cups leeks, cut into 1/2-inch squares; 2 cups mushrooms, quartered; 1 cup tarragon vinegar; 1 1/2 cups heavy cream; 1 cup diced tomato, fresh, ripe, seeded; 1/4 cup basil, fresh, julienned, DIVIDED; 1/4 cup parmigiano-reggiano cheese; 1 lb linguine or 1 lb fettuccine

Servings: persons

6 chicken breasts, boneless & skinless, pounded to uniform thickness
salt and black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons butter
2 cups leeks, cut into 1/2-inch squares
2 cups mushrooms, quartered
1 cup tarragon vinegar
1 1/2 cups heavy cream
1 cup diced tomato, fresh, ripe, seeded
1/4 cup basil, fresh, julienned, DIVIDED
1/4 cup parmigiano-reggiano cheese
1 lb linguine or 1 lb fettuccine

1
Season chicken with salt and pepper and lightly coat with flour.
2
Put water on to boil for pasta. Meanwhile, in a large skillet over medium high heat, add olive oil. Add chicken and cook until golden brown. Remove chicken from skillet; tent to keep warm. Reduce heat to medium. In the same skillet, melt the butter. Add the leeks and mushrooms and saute until softened. Add vinegar and reduce by three-fourths. Add cream and tomatoes and cook until thickened. Add half the basil and all the cheese; reduce heat to keep warm.
3
Cook pasta according to package directions. Add pasta to the cream sauce and toss with sauce. Garnish with the remaining basil. Serve chicken breasts alongside pasta.
4
Note: if you can't find tarragon vinegar, make your own by combining 1 quart champagne vinegar, 3 whole peppercorns and 1/4 cup tarragon and letting it rest for 24 hours. If using dried pasta rather than fresh, start cooking the pasta before making the sauce so it comes together at the same time.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 chicken breasts, boneless & skinless, pounded to uniform thickness, salt and black pepper, 1/2 cup all-purpose flour, 3 tablespoons olive oil, and more.

Yes, French Vinegar Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

French Vinegar Chicken

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