| 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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