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Vinegar and Hot-Pepper Sauce

By: Dominick Romano • In: Sauces, Rubs, Etc. • Cuisine: American

To be used with the Sautéed Chicken Breast recipe or the Italian Baked Chicken Cutlets recipe.

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

Step by Step Instructions

Step 1: 

In the hot drippings in the skillet used to sauté chicken, combine ingredients.

Step 2:

Over high heat, boil for 3 minutes to thicken slightly. Pour over the chicken.

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