| 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
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”