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Title: Dijon Vinegar and Herb Chicken Categories: Not, Sent Yield: 6 Servings 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 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 |