Red Wine Vinegar Chicken With Pasta Recipes

RED WINE VINEGAR CHICKEN WITH PASTA

Steps:

• Fill a large sauce pan with water on high heat.
• Allow to boil and add pasta.
• Cook until al dente and rinse with hot water.
• Set aside.
• Heat a non-stick frying pan with oil on med heat.
• Place chicken breast in pan with 1/3 of vinegar.
• Cook chicken turning over until chicken is cooked through.
• Allow chicken to lightly simmer in vinegar by pouring vinegar over top of chicken while cooking.
• When chicken is cooked through remove carefully from pan and cut into strips, returning to pan on lowest setting to keep warm.
• (Its alright to allow the chicken to slightly brown, but do not allow to dry out). Empty can of spaghetti sauce into sauce pan.
• Over medium heat stir until heated through.
• (Add any chopped vegetables to make a chunkier sauce- such as chopped tomatoes, green pepper, onion, zucchini, broccoli, carrots, etc.) Add chicken to sauce before serving.
• (Alternatively add sauce to pasta and sprinkle pieces of chicken over top).

CHICKEN IN RED WINE VINEGAR

Steps:

• Brown the seasoned chicken in batches in the butter with a bit of oil as well to stop it burning.
• Drain fat from skillet and return chicken to skillet.
• Slowly pour the vinegar into the hot pan to deglaze. Stand back from fumes!
• Over med-high heat, reduce the vinegar by about half, turning chicken periodically to bathe it.
• Add tomatoes and stock, cover and simmer gently until flavours melded and mingled, about 20 minutes.
• Remove the pan from heat, set aside the chicken and keep warm.
• In the pan, whisk in a knob of butter for a beautiful shiny sauce.
• Pour the sauce over the chicken and then strew with herbs.
• Enjoy with a potato gratin or creamy mash and steamed green beans ( for example ).