Sauteed Chicken With Tomato, Thyme & White Wine Vinegar Recipe
From Cook's Illustrated. Quick and easy to prepare. I like to top with chopped fresh Roma tomatoes.
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Cooking tools:
- Oven
- Skillet
- Plate
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Whisk
- Spatula
- Tongs
- Saucepan
- Mixing bowl
- Kitchen timer
- Stove
- Freezer
Ingredients
- 4 boneless skinless chicken breasts (6 to 8 ounces each)
- table salt
- ground black pepper
- vegetable oil
- 2 teaspoons vegetable oil
- 1 medium shallot, minced (about 3 tablespoons)
- 2 teaspoons tomato paste
- 1 cup low sodium chicken broth
- 3 tablespoons white wine vinegar
- 1 1/2 teaspoons light brown sugar
- 6 sprigs fresh thyme
- 2 tablespoons unsalted butter
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