INGREDIENTS
32 oz
(8 lean chicken thighs, boneless, skinless)
salt and fresh pepper
1/2 cup
red wine vinegar
1 cup
fat free chicken broth
1 tbsp
honey
1 tbsp
tomato paste
1 tsp
butter
1
large shallot, thinly sliced (3/4 cup)
2 cloves
garlic, thinly sliced
1/2 cup
dry white wine
2 tbsp
light sour cream
2 tbsp
fresh chopped parsley