French Bistro Chicken in Balsamic Vinegar Sauce

• 8 skinned, preferably boned, chicken thighs
• 2 1/2 cups coarsely chopped onion
• 1/2 cup dry white wine
• 1/2 cup fat-free chicken broth
• 3 TB tomato paste
• 2 TB Balsamic vinegar
• 1 tsp minced fresh or 1/2 tsp dried tarragon
• 1/2 tsp brown sugar
• 1/2 tsp salt
• 1/4 tsp red pepper
• Dash of black pepper
• tarragon sprigs for garnish, optional

Coat a large nonstick skillet with cooking spray and place over medium high heat until hot. Add onion, cook 5 minutes til lightly browned. Add chicken and saute each side 3 minutes or until browned.

Combine wine and next 8 ingredients in medium bowl and stir well til blemned. Add to the chicken, cover, reduce heat and simmer 20 minutes. Serve with Hot Pepper Polenta.

Calories: 372 per serving, 20% from fat.

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