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Chicken Saute With Riesling

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	4	Servings

INGREDIENTS

1	T	Plus
1	t	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	T	Minced fresh flat leaf
		parsley
1	t	White wine vinegar
1/2	t	Dried thyme leaves
1/2	t	Dried chervil leaves
1/4	t	Salt
1/4	t	Black pepper
1/2	t	Cornstarch, dissolved in:
1	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 154 Calories From Fat: 16 Total Fat: 1.8g Cholesterol: <1mg Sodium: 414.6mg Potassium: 303mg Carbohydrates: 31.8g Fiber: 2g Sugar: 17.9g Protein: 3.5g