Classic Sautéed Chicken with Tomato, Thyme and Maille White Wine Vinegar
This delicious, easy-to-prepare chicken dish is perfect for satisfying your comfort food cravings.
4 boneless skinless chicken breasts
Table salt and ground black pepper
2 tablespoons of vegetable oil
1 medium shallot, minced (about 3 tablespoons)
4 tablespoons of tomato paste
1 cup of diced tomatoes
1 cup of low sodium chicken broth
3 tablespoons of Maille White Wine Vinegar
1 ½ teaspoons of light brown sugar
6 sprigs of fresh thyme
2 small bay leaves
2 tablespoons of unsalted butter
Season to taste with table salt and ground black pepper
Heat oven to 200 degrees F.
Slice the chicken breasts in half to form thin cutlets. Season both sides with salt and pepper. Heat 2 teaspoons of oil in a skillet over medium-high heat and cook until browned, about 2 minutes.
Flip cutlets and continue to cook. Transfer to large heatproof plate.
Add 2 teaspoons of oil to empty skillet and repeat, cooking remaining cutlets.
Add 2 teaspoons of oil, the shallots and the tomato paste into a hot skillet. Stir constantly until softened, about 30 seconds.
Lower the temperature to medium-high heat and add the chicken broth, the vinegar, the light brown sugar, tomatoes, thyme and bay leaves. Bring to a boil and then lower to a gentle simmer. Cook until the sauce has reduced to approximately half a cup – about 6-7 minutes. Remove from heat and whisk in the butter 1 tablespoon at a time.