Chicken saute with riesling

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Plus 1 tsp. stick margarine
10 ounces Skinless boneless chicken
Breasts, cut into 8 equal
Pieces
1 cup Sliced shallots
1 cup Sliced or julienne-cut
Carrots
½ cup Low-sodium chicken broth
¼ cup (2 fl. oz) dry Riesling wine
2 tablespoons Minced fresh flat leaf
Parsley
1 teaspoon White wine vinegar
½ teaspoon Dried thyme leaves
½ teaspoon Dried chervil leaves
¼ teaspoon Salt
¼ teaspoon Black pepper
½ teaspoon Cornstarch, dissolved in 1
Tablespoon cold water

Directions

In lare 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

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