Yield: 1 servings
| Measure | Ingredient |
|---|---|
| Pan juices from a chicken breasts with | |
| ; skin on | |
| ⅓ cup | Minced shallot |
| ½ cup | White-wine vinegar |
| ⅔ cup | Dry white wine |
| 1 teaspoon | Dried tarragon |
| 2 cups | Chicken stock or canned chicken broth |
To skillet add minced shallot and cook over moderate heat, stirring, for 1-2 minutes, or until softened. Add vinegar, wine and tarragon. Deglaze pan, scraping up brown bits, until reduced by half. Add chicken stock (have heated so that it comes to the boil quickly). Bring to a boil. Strain sauce into a small saucepan and bring back to a boil..
Converted by MC_Buster.
Per serving: 150 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9411 Converted by MM_Buster v2.0n.