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