Poached chicken breast in wine

4 servings

Ingredients

Quantity Ingredient
4 ounces Skinned, boned chicken breast halves
¾ cup Chablis or other dry white wine
2½ cup Sliced fresh mushrooms
2 tablespoons Chopped fresh parsley
½ teaspoon Dried whole tarragon
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Cornstarch
2 teaspoons Water

Directions

Place chicken between two sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness using a meat mallet or rolling pin; set aside.

Combine Chablis and next 5 ingredients in a large skillet; bring to a boil over high heat. Arrange chicken in a single layer in skillet; cover, reduce heat, and simmer 15 minutes or until chicken is tender.

Remove chicken to serving plate; keep warm. Combine cornstarch and water; stir into skillet. Bring mixture to a boil; boil 1 minute, stirring constantly. Pour sauce over chicken.

Yield: 4 servings (169 calories per serving) 27½ grams protein, 1.7 grams fat, 10 grams carbohydrate, 66 mg cholesterol, 374 mg sodium, and 26 mg calcium From Thayer Wilson, Augusta, Ga. Source: Southern Living, August 1991

Related recipes