Ingredients

	3/4 cup White Wine dry
	1 tbsp Tomato Paste
	2 tbsp Balsamic Vinegar
	2 Hot Cherry Peppers - Red seeded, thinly sliced
	2 Hot Cherry Peppers - Green seeded, thinly sliced
	1/4 tsp Black Pepper
	1/4 tsp Salt

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Vinegar and Hot-Pepper Sauce

Name: Vinegar and Hot-Pepper Sauce
Ingredients: White Wine: 3/4 cup; Tomato Paste: 1 tbsp; Balsamic Vinegar: 2 tbsp; Hot Cherry Peppers - Red: 2; Hot Cherry Peppers - Green: 2; Black Pepper: 1/4 tsp; Salt: 1/4 tsp

To be used with the Sautéed Chicken Breast recipe.

Medium

Ingredients

3/4 cup White Wine
dry
1 tbsp Tomato Paste
2 tbsp Balsamic Vinegar
2 Hot Cherry Peppers - Red
seeded, thinly sliced
2 Hot Cherry Peppers - Green
seeded, thinly sliced
1/4 tsp Black Pepper
1/4 tsp Salt

Directions

Steps

1 Done	In the hot drippings in the skillet used to sauté chicken, combine ingredients.
2 Done	Over high heat, boil for 3 minutes to thicken slightly. Pour over the chicken.