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Red wine vinegar
gives this tangy sauce its bite...
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2
Tbs |
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flour |
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½
tsp |
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salt, divided |
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½
tsp |
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freshly ground black pepper, divided |
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4
skinless |
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boneless chicken breast halves (about 1
lb. total) |
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2
tsp |
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olive oil |
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3
whole |
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scallions, thinly sliced |
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2
cloves |
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garlic, minced |
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¼
cup |
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red
wine vinegar |
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2/3
cup |
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99%
fat-free chicken broth, low-sodium |
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1
medium |
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tomato, coarsely chopped |
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2
Tbs |
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tomato paste |
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1
medium |
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yellow bell pepper, seeded and cut into
½-inch-wide strips |
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½
tsp |
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dried thyme |
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¼
tsp |
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dried rosemary |
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1 |
In a low
wide bowl, combine flour, ¼ tsp. salt, and ¼
teaspoon of pepper. Dredge chicken in flour
mixture, shaking off the excess. In a large
nonstick skillet, heat oil until hot but not
smoking over medium-heat. Add chicken and cook
until golden brown, about 2 minutes per side.
Transfer chicken to a plate. Set aside. |
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2 |
Add
scallions and garlic to pan and cook until
scallions are softened, about 1 minute. Add
vinegar, increase heat to high and cook until
slightly evaporated, about 1 minute. Add
remaining ingredients, plus remaining ¼ tsp.
salt and ¼ tsp. pepper. Bring to a boil, add
chicken, reduce to a simmer; cover and cook
until chicken is cooked through, about 8
minutes. Divide chicken and sauce among 4 bowls
and serve. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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195.99 |
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Calories From Fat (18%) |
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35.81 |
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% Daily Value |
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Total Fat
4.00g |
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6% |
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Saturated Fat 0.75g |
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4% |
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Cholesterol
65.77mg |
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22% |
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Sodium
498.78mg |
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21% |
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Potassium
639.40mg |
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18% |
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Carbohydrates
11.41g |
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4% |
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Dietary Fiber 1.93g |
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8% |
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Sugar 2.11g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
9.48g |
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Protein
28.44g |
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57% |
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