Heat oil in a large skillet over medium high heat. Add shallots and cook= stirring often, just until they begin to brown around the edges. Add= chicken and season with salt and pepper. Cook until well browned. Pour off= any fat, reserve 1 or 2 tabelspoons. Return pan to heat. Pour in vinerar= and stir up any browned bits from pan. Add broth, wine, tomato paste,= tarragon, and tomato. Reduce heat and simmer until chicken is cooked.= Transfer chicken to warm platter, and boil sauce until thick. Spoon over= chicken. Recipe By : Chicago Tribune File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 2|
|Calories from Fat: 63 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 68.1mg||21 %|
|Sodium 470.5mg||16 %|
|Potassium 794.6mg||21 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 11.6g|
|Protein 19g||27 %|
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Calories per serving: 202
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