French Chicken with Tarragon-Balsamic Sauce

3 tablespoons olive oil

2 onions, coarsely chopped

8 skinless, boneless chicken thighs (about 3 ounces each)

½ cup dry white wine

½ cup chicken broth

3 tablespoons tomato paste

2 tablespoons balsamic vinegar

1 teaspoon minced fresh tarragon or ½ teaspoon dried

1 teaspoon brown sugar

½ teaspoon salt

Dash red pepper flakes

Fresh tarragon sprigs, optional

Heat large skillet, add olive oil and wait until hot. Saute onions about 5 minutes or until lightly browned. Add chicken, sauté each side 3 minutes or until browned.

In a medium bowl, combine wine, broth, tomato paste, vinegar, tarragon, brown sugar, salt and red pepper; stir well. Pour over chicken mixture; cover and simmer 20 minutes. Garnish with fresh tarragon sprigs. Serve with Orzo Pilaf, polenta, mashed potatoes, or pasta.

Serves four.

Nutrition values per serving: 360 calories, 16 g fat (4 g saturated), 13 g carbohydrates, 2 g fiber, 32 g protein, 115 mg cholesterol, 135 mg sodium.