Recipe - Dijon Vinegar And Herb Chicken

2 tablespoon Dried tarragon leaves
1 One half teaspoon Rosemary leaves
One half teaspoon Ground black pepper
6 Boneless skinless chicken
breasts
2 tablespoon Margarine, divided
2 tablespoon Minced shallots
2 tablespoon Balsamic vinegar
1 cn (13 Three fourths oz) chicken broth
1 teaspoon Sugar
1/3 cup Grey Poupon Dijon Mustard
2 teaspoon Cornstarch
2 teaspoon Water

Blend tarragon, rosemary and pepper. Coat chicken breasts with herb
mixture. In large skillet, over medium heat, saute chicken in 1 tbsp
margarine for 45 minutes on each side or until done. Remove from skillet;
keep warm.

In same skillet, over medium heat, saute shallots in remaining margarine
for 12 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 1/3. 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@access.mountain.net

Recipe by: Grey Poupon Posted to EATL Digest 28 Mar 97 by The Taillons
taillon@ACCESS.MOUNTAIN.NET on Mar 30, 1997