Chicken in Red Wine Vinegar 2 tablespoons butter or margarine 2 cloves garlic, crushed 3 shallots, chopped 6 boneless, skinless chicken breast halves (about 2 1/4 pounds) 1/2 cup red wine vinegar 2 cups finely chopped tomato (about 2 medium tomatoes) 2 teaspoons fresh thyme, chopped, or 1/2 teaspoon dried thyme leaves 1/8 teaspoon salt 1/4 teaspoon pepper
Spray cooking spray in 10-inch skillet.
Add garlic, shallots and chicken. Cook over medium-high heat 12 to 15 minutes, turning after 6 minutes, until chicken is no longer pink. Reduce heat to low.
Add vinegar; cover and cook 5 minutes. Stir in remaining ingredients. Turn chicken.
Cook over low heat 10 to 12 minutes until chicken is done.
