Poulet au Vinaigre [0001005]

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1/2 cup white wine vinegar
1/2 cup chicken broth (gluten-free)
2 cloves garlic, minced
1 medium onion, finely chopped
2 tablespoons fresh tarragon leaves, chopped
Salt and black pepper, to taste
2 tablespoons butter (dairy or dairy-free)

Instructions:

Season the chicken breasts with salt and black pepper.

In a large skillet, heat the olive oil over medium-high heat.

Add the chicken breasts to the skillet and cook until they are golden brown on both sides and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.

In the same skillet, add the chopped onion and minced garlic. Sauté until they become soft and fragrant, about 2-3 minutes.

Pour in the white wine vinegar and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.

Return the cooked chicken breasts to the skillet, along with any juices that have accumulated on the plate. Simmer for an additional 5 minutes, allowing the chicken to absorb the flavors.

Stir in the fresh tarragon leaves and cook for an additional 2 minutes.

Swirl in the butter to create a silky sauce. Stir until the butter is fully melted and the sauce thickens slightly.

Taste and adjust the seasoning with additional salt and black pepper if needed.

Serve the Poulet au Vinaigre hot, drizzling the flavorful sauce over the chicken.

Enjoy your gluten-free Poulet au Vinaigre, a classic French dish with a tangy twist!