Recipe - Chicken Saute With Riesling

1 tablespoon Plus
1 teaspoon Stick margarine
10 ounce Skinless boneless chicken
breasts; cut into 8 equal
pieces
1 cup Sliced shallots
1 cup Sliced or juliennecut
carrots
One half cup Lowsodium chicken broth
One fourth cup Dry riesling wine
2 tablespoon Minced fresh flat leaf
parsley
1 teaspoon White wine vinegar
One half teaspoon Dried thyme leaves
One half teaspoon Dried chervil leaves
One fourth teaspoon Salt
One fourth teaspoon Black pepper
One half teaspoon Cornstarch; dissolved in:
1 tablespoon Cold water

submitted by: johanssen@matnet.com
In large skillet, heat 2 teaspoons of the margarine; add chicken. Cook
over mediumhigh 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, 45 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

DAVE DAVIDG@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE 10 JUNE 1996

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