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New York City Chef Doctor Delicious gives a daily updated recipe from Italian, French, and Haute Cuisine Collections. Specialties include recipes for Seafood, Soups, Salads, Desserts, Entrees, Appetizers, Pastries and Pastas. Browse our NYC restaurant reviews & the menu of Arqua Italian Restaurant in Tribeca - New York City restaurant capital of the world.

Click here for larger photo of Arqua Restaurant 281 Church Street Tribeca manhattan New York, NYC NY photo Dining Room.

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Poulet Saute au Vinaigre

1 tablespoon olive oil
4 skinless, boneless chicken breast halves
(4 ounces each)
1/2 cup finely diced carrots
1/2 cup finely diced onions
1 teaspoon finely chopped garlic
1 tablespoon sherry wine vinegar, or,
balsamic vinegar
1 tablespoon tomato paste
1 teaspoon sugar
2 tablespoons green peppercorns
(packed in brine), drained
1 cup reduced sodium chicken broth
1/8 teaspoon salt
1 tablespoon finely chopped parsley

In a large nonstick skillet, heat 1 teaspoon of the olive oil.  Add the chicken and cook over medium high heat, turning once, until golden brown on both sides, about 5 minutes.  Remove the chicken from the pan and set aside.  In the same pan, heat the remaining 2 teaspoons olive oil, the carrots, onions and garlic. Press a sheet of aluminum foil right down on the vegetables and cook over medium heat, stirring once or twice, until the carrots are tender and the onion is lightly colored, about 5 minutes.   Add the vinegar, turn the heat to high and cook 1 minute, or until reduced to a syrup.  Add the tomato paste, sugar, peppercorns, chicken broth, chicken breasts and any cooking juices that may have accumulated on the plate.  Simmer over medium low heat 15 minutes, or until the chicken is tender.  Season with the salt and garnish with the parsley before serving.

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