| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | tb | Plus |
| 1 | ts | Stick margarine |
| 10 | oz | Skinless boneless chicken breasts; cut into 8 equal pieces |
| 1 | c | Sliced shallots |
| 1 | c | Sliced or julienne-cut carrots |
| 1/2 | c | Low-sodium chicken broth |
| 1/4 | c | Dry riesling wine |
| 2 | tb | Minced fresh flat leaf parsley |
| 1 | ts | White wine vinegar |
| 1/2 | ts | Dried thyme leaves |
| 1/2 | ts | Dried chervil leaves |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/2 | ts | Cornstarch; dissolved in: |
| 1 | tb | Cold water |
INSTRUCTIONS
submitted by: johanssen@matnet.com In large skillet, heat 2 teaspoons of the margarine; add chicken. Cook over medium-high heat 2 minutes on each side, until golden brown. Remove chicken from skillet; set aside. In same skillet, heat remaining 2 teaspoons margarine; add shallots and carrots. Cook, stirring frequently, 4-5 minutes, until shallots are golden brown; stir in broth, wine, parsley, vinegar, thyme, chervil, salt and pepper. Reduce heat to low; cook, stirring occasionally, 5 minutes, until carrots are tender. Stir in dissolved cornstarch; cook until sauce is slightly thickened. Return chicken to skillet; cook, basting with pan juices, 3 minutes, until chicken is cooked through. EACH SERVING PROVIDES: 1 fat; 1 vegetable; 2 proteins; 15 optional calories PER SERVING: 169 calories; 18g protein; 5g fat; 11g carbohydrate; 41 mg calcium; 248mg sodium; 41mg cholesterol; 1 g dietary fiber DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 10 JUNE 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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