Chicken and Garlic-Vinegar Sauce
Makes 6 servings (Served as above with steamed broccoli and 1/2 cup whole wheat couscous. The nutritional values below are for the chicken only, not the side dishes.)
Note: I used 8 garlic cloves in this recipe. The next time I will double it. The garlic was very subdued by the vinegar and sour cream. I wanted it to be more assertive. I might also try malt vinegar instead of red wine vinegar, and use 8 ounces of beer instead of chicken broth, to reduce the sodium load, and bring out a different flavor. As always, recipes are meant to be creative.
6 chicken breast 5 ounces each (approximately)
3 teaspoon Olive oil, divided
1 cup onion, diced
8 cloves garlic, minced
1/3 cup red wine vinegar
1 cup reduced sodium chicken broth
2 tsp dried thyme
¼ cup reduced fat sour cream
1 tablespoon tomato paste
2 tsp all-purpose flour
2 medium tomatoes, seeded and diced
2 tablespoons chives
1. Dry chicken. Season with pepper (and salt, if desired)
2. Heat heavy Dutch oven (or similar pan) over medium heat, spray with cooking spray and add 1 tsp olive oil. Add the chicken, turning as needed until browned. 5-7 minutes. If needed, cook chicken in multiple batches, if all will not fit at the same time.
3. Remove chicken, add 1 tsp olive oil. Add onions and garlic, stir over medium-high heat until the onion is lightly brown.
4. Add vinegar, bring to a boil
5. Return chicken to pot, add broth and thyme. Reduce heat to medium-low, cover and let cook until chicken is very tender, about 50 minutes.
6. While cooking, mix sour cream, tomato paste and flour until smooth.
7. Seed and dice tomatoes, add chives and the remaining olive in a bowl and reserve for garnish.
8. When the chicken is finished, remove from the stock and place on a plate. Stir in sour cream mixture until smooth, bring to a simmer and let cook for 1 minute.
9. Return chicken to sauce, and gently stir to coat.
10. Serve garnished with diced tomatoes.
Sat Fat: 1.0g