- 2 large chicken breasts (boneless, skinless, and thawed)
- salt and pepper to taste
- 1/2 cup red wine vingear (we used 1/4 cup white wine vinegar and 1/4 cup balsamic vinegar)
- 1 cup chicken broth
- 1 tbsp. honey
- 1 tbsp. tomato paste
- 1 tsp. butter
- 1 large shallot (we used 3 small), sliced thinly
- 2 garlic cloves, sliced thinly
- 1/2 cup white wine
- 2 tbsp. light sour cream
- 2 tbsp. fresh chopped parsley
In a medium sauce pan, combine vinegar, honey, 3/4 cup chicken broth, and tomato paste. Boil for about 5 minutes or until mixture reduces to approx. 3/4 cup. Remove from heat.
In a large skillet, melt butter over low heat. Season chicken with salt and pepper, then cook chicken until cooked through. Remove the chicken from the skillet and add the shallots and garlic. Cook on low until soft. Add the chicken back to the skillet, and add the wine and remaining 1/4 cup chicken broth. Cover and simmer for about 20 minutes.
Remove the chicken from the skillet, add the sour cream and stir the sauce well.
Serve the sauce over the chicken, topped with parsley.
Yield: 3 servings