Recipe & Image taken from http://www.skinnytaste.com
8 lean chicken thighs, skin removed
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
Season chicken with salt and pepper
In a medium saucepan, combine vinegar, honey, 3/4 cup broth and tomato paste. Boil about 5 minutes until it reduces down to about 3/4 cup. Remover from heat
In a larger skillet, melt butter over medium-low heat and add chicken. Cook on both sides until brown, about 6-8 minutes. Remove chicken and set aside.
Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes.
Pour the sauce over the chicken, add the wine, remaining broth, salt and pepper.
Cover and simmer for about 20 minutes until tender
Remove the chicken, add sour cream and stir into the sauce (if the sauce dries up, add more broth)
Boil a few minutes and then return chicken to a skillet. Top with fresh parsley.