What’s for Dinner?

Tarragon Vinegar Chicken
Especially when you discover that you’re out of white wine and it’s been a trying day? Tarragon Vinegar Chicken, of course. This is what I had lying around and how it came together into a very nice dish.

Easy and Elegant Tarragon Vinegar Chicken for Two
1 lb. of chicken tenderloins
1 knob of Smart Balance “butter”
2-3 cloves of garlic, whole (you can even leave the peels on for part of the recipe.)
salt
pepper
1/4 cup (maybe a half? I counted to six while slow-pouring) of tarragon vinegar or about 2 tsp. of dried vinegar and some apple cider or white basalmic vinegar
2-3 roma tomatoes, crushed, like your enemies, by your own hand.
fresh parsley

Melt the “butter” season the tenderloins with salt and pepper and add the chicken and garlic cloves to the pan. Brown the chicken.

Remove to a plate.

Deglaze the pan with the vinegar and bring it to a boil. Add the tomatoes. Peel the garlic cloves and mash them into the sauce (or use a press.) Cook for a bit. Add the chicken back into the skillet, turn to coat. Sprinkle with the parsley. You may cover the skillet and reduce the sauce. I just turned up the heat and kept a weather eye on it.

Served, as always with a crusty bread and green salad. And a rosé that I was saving for the weekend. You really didn’t think I was completely out of wine, did you?

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