Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; sauté each side 3 minutes or until browned.
Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 minutes. Serve with Pepper-Spiked Polenta. Garnish with tarragon sprigs, if desired.
Dang, this is good! The flavors were rich and satisfying, the chicken tender. Prepared sauce ingredients ahead of time, so barely had to think while cooking. The polenta was unbelievably easy as well, and deliciously creamy.
Fabulous and so easy. I used 1 tablespoon of olive oil to brown the onions and chicken (my good saute pan came with instructions not to use cooking spray) and it only adds 25 calories a serving. Took a previous reviewer's advice and added a pack of sliced baby portabella mushrooms after the chicken. Served it with orzo and sauteed Brussels sprouts. Will make the polenta next time. DH requested that I make this often.
This dish is so so good! I left the bone in the thighs because I was to lazy. I did take the skin off. Served it with jasmine rice and broccoli. BF had a second helping. I had to hold myself back. Give this recipe a try you will not regret it. Love Love Love it.