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