Serves: 6
Total Calories: 92
Sprinkle chicken with pepper and coat lightly with flour. In a 10-inch skillet over medium heat, brown chicken with garlic in butter or margarine for 2 to 3 minutes on each side or until golden brown.
Add water and vinegar cover and simmer for 5 minutes or until chicken is no longer pink in the center. Remove chicken from liquid set aside. Crush garlic, discard skin and mash softened garlic into liquid.
In a small bowl, stir water, tomato paste, cornstarch, vinegar and bouillon until smooth. Pour into skillet and bring to a boil, stirring constantly. Boil for 1 minute or until slightly thickened.
Return chicken breasts and anyaccumulated liquid to skillet and heat through in sauce.
Serve chicken and sauce over a bed of noodles.
This Tangy Alsace Chicken recipe is from the Timesaver Cookbook. Download this Cookbook today.
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