Chicken with Tomato-Vinegar Sauce


  • 15 garlic cloves
  • 4 (8-ounce) skinless, bone-in chicken breast halves
  • ¾ cup fat-free, less-sodium chicken broth
  • 1 teaspoon fines herbes
  • 2 cups coarsely chopped peeled tomato
  • 1 cup red wine vinegar
  • 1 bay leaf
  • + 1 more ingredients
    • 2 tablespoons no-salt-added tomato paste

1. Combine first 5 ingredients in a medium saucepan; stir well. Cover and simmer over medium-low heat 20 minutes. Add chicken, fines herbes, and bay leaf. Cover and simmer 25 minutes or until chicken is tender. Transfer chicken to a serving platter, and keep warm. 2. Bring tomato mixture to a boi...

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