Chicken with Tomato-Vinegar Sauce

Fines herbes (FEEN erb) is a mixture of very finely chopped herbs, usually chervil, chives, parsley, and tarragon.

Yield: 4 servings (serving size: 1 chicken breast half and 1/3 cup tomato mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 0.0%
  • Fat: 2.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 44.3g
  • Carbohydrate: 10.1g
  • Fiber: 1.6g
  • Cholesterol: 105mg
  • Iron: 2.6mg
  • Sodium: 258mg
  • Calcium: 53mg


  • 2 cups coarsely chopped peeled tomato
  • 1 cup red wine vinegar
  • 3/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons no-salt-added tomato paste
  • 15 garlic cloves
  • 4 (8-ounce) skinless, bone-in chicken breast halves
  • 1 teaspoon fines herbes
  • 1 bay leaf


  1. 1. Combine first 5 ingredients in a medium saucepan; stir well. Cover and simmer over medium-low heat 20 minutes. Add chicken, fines herbes, and bay leaf. Cover and simmer 25 minutes or until chicken is tender. Transfer chicken to a serving platter, and keep warm.
  2. 2. Bring tomato mixture to a boil; cook, uncovered, over medium heat 20 minutes or until mixture is reduced to 1 1/3 cups. Remove and discard bay leaf and, if desired, garlic.
  3. 3. Spoon tomato mixture over chicken.
  4. carbo rating: 8
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