Chicken in Vinegar Sauce

• 12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/2 to 2 2/3 cups)
• Pan spray
• 8 ounces skinless, boneless chicken breasts
• 1/2 cup no-salt-added tomato puree
• 1/2 cup white wine
• 1 1/2 tablespoons balsamic vinegar
• 1/2 cup no-salt-added chicken stock
• 1/2 teaspoon dried tarragon
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Chop whole onion.
2. Heat nonstick pan over high heat, reduce heat to medium-high and spray with pan spray.
3. Add onion, and saute until it begins to brown and soften.
4. Add chicken breasts, and brown on both sides.
5. Reduce heat to simmer, and add tomato puree, wine, vinegar, chicken stock and tarragon.
6. Cover, and continue cooking until chicken is tender, about 10 minutes total.
7. Season with salt and pepper.

onion, pan spray, skinless, nosalt, white wine, balsamic vinegar, nosalt, tarragon, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7112 (may not work)