Dijon vinegar and herb chicken

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Dried tarragon leaves
1½ teaspoon Rosemary leaves
½ teaspoon Ground black pepper
6 Boneless skinless chicken breasts
2 tablespoons Margarine, divided
2 tablespoons Minced shallots
2 tablespoons Balsamic vinegar
1 can (13 3/4 oz) chicken broth
1 teaspoon Sugar
⅓ cup Grey Poupon Dijon Mustard
2 teaspoons Cornstarch
2 teaspoons Water

Directions

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 ⅓. 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@...

Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons <taillon@...> on Mar 30, 1997

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