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
Reviews
☆☆☆☆☆
This was fantastic - a pleasure to cook as well as to eat. Surprisingly quick. I subsituted rosemary for the tarragon since I have a pot of it growing, and I thought it was a good match.
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