Create an elegant yet easy chicken dish by cooking chicken thighs in a skillet with a savory sauce of onion, balsamic vinegar and white wine. Serve the saucy chicken over peppery polenta for a satisfying main dish that's great for entertaining.
Olive oil-flavored cooking spray
2 1/2 cups coarsely chopped onion
8 (3-ounce) skinned, boned chicken thighs
1/2 cup dry white wine
1/2 cup fat-free chicken broth
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
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.