French Chicken in Vinegar Sauce with Pepper-Spiked Polenta

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.5 teaspoon brown sugar 
• 0.5 cup wine dry white
• 0.5 cup fat-skimmed beef broth fat-free
• 2.5 cups onion coarsely chopped
• 1 Dash pepper black
• 4 servings pepper 
• 0.3 teaspoon bell pepper red
• 0.5 teaspoon salt 
• 3 ounce strips. 
• 3 tablespoons tomato paste 
• 1 teaspoon tarragon dried fresh minced

Equipment

• bowl
• frying pan

Directions

1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add onion; cook 5 minutes or until lightly browned.
3. Add chicken; saut each side 3 minutes or until browned.
4. Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well.
5. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 minutes.
6. Serve with Pepper-Spiked Polenta.
7. Garnish with tarragon sprigs, if desired.