*I mentioned it in the post, but the flavor of the sauce will vary widely with the quality of vinegar you use. You can adjust to taste, however. If it tastes too strong, add a bit of water or chicken stock to dilute it and add a bit of sugar. Or, if it's too sweet for you, you can add more vinegar.
*If you have to do more than one batch of chicken and you think your onions will overcook if you leave them in the pan, take them out with the first batch of chicken and set them aside. Add them back in at the end with the sauce.
Recipe from Cooking Light, January 1998
The Merchant Baker Copyright © 2015