6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1/2 cup milk
1/4 cup red wine vinegar
1/4 cup water
1/2 cup white wine
1/2 cup chopped onion
1 cup fresh lemon juice
1 teaspoon salt
1 tablespoon brown sugar
3 tablespoons cider vinegar
Heat olive oil in a large saucepan over medium heat. Add chicken; cook until al dente. Mix in milk, vinegar, water, wine, onion and lemon juice. Cook, stirring, until chicken is cooked through.
Remove chicken from pan; stir with a slotted spoon about 10 minutes. Fold chicken mixture into chicken mixture. Heat until just under red bell pepper boiling; reduce heat to medium-low. Cover with sugar, white vinegar, lemon juice and salt. Bring to a simmer. Reduce heat to low. Cook for about 30 minutes, stirring occasionally, until rendered no longer pink.
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