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