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CATEGORY CUISINE TAG YIELD
Meats Sami Not, Sent 6 Servings

INGREDIENTS

2 tb Dried tarragon leaves
1 1/2 ts Rosemary leaves
1/2 ts Ground black pepper
6 Boneless skinless chicken breasts
2 tb Margarine, divided
2 tb Minced shallots
2 tb Balsamic vinegar
1 cn (13 3/4 oz) chicken broth
1 ts Sugar
1/3 c Grey Poupon Dijon Mustard
2 ts Cornstarch
2 ts Water

INSTRUCTIONS

Blend tarragon, rosemary and pepper. Coat chicken breasts with herb
mixture. In large skillet, over medium heat, saute chicken in 1 tbsp
margarine for 4-5 minutes on each side or until done. Remove from skillet;
keep warm.
In same skillet, over medium heat, saute shallots in remaining margarine
for 1-2 minutes or until tender. Add vinegar; cook for 1 minute. Stir in
broth and sugar; heat to a boil. Reduce heat. Simmer until sauce is reduced
by 1/3. Stir in mustard. Blend cornstarch into water, stir into skillet.
Heat until mixture thickens and begins to boil. Serve sauce over chicken.
MC Formatted by taillon@access.mountain.net
Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Mar 30, 1997

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