Dijon Vinegar And Herb Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Not, Sent | 6 | Servings |
INGREDIENTS
| 2 | T | Dried tarragon leaves |
| 1 1/2 | t | Rosemary leaves |
| 1/2 | t | Ground black pepper |
| 6 | Boneless skinless chicken | |
| breasts | ||
| 2 | T | Margarine, divided |
| 2 | T | Minced shallots |
| 2 | T | Balsamic vinegar |
| 1 | 13 3/4 oz chicken broth | |
| 1 | t | Sugar |
| 1/3 | c | Grey Poupon Dijon Mustard |
| 2 | t | Cornstarch |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 66
Total Fat: 7.3g
Cholesterol: 48.7mg
Sodium: 819.8mg
Potassium: 422.9mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 2.5g
Protein: 23.1g