Chicken Saute with Riesling
16
16
Ingredients
| 1 | tablespoon |
margarine
|
|
| 10 | ounces |
chicken breasts
|
|
| 1 | cup |
shallots
sliced |
* |
| 1 | cup |
carrots
sliced |
|
| ½ | cup |
chicken broth
|
|
| ¼ | cup |
wine
|
* |
| 2 | tablespoons |
parsley leaves
|
|
| 1 | teaspoon |
white wine vinegar
|
|
| ½ | teaspoon |
thyme
dried |
* |
| ½ | teaspoon |
chervil
leaves |
* |
| ½ | teaspoon |
cornstarch
|
Directions
In lare skillet, heat 2 teaspoons of the margarine; add chicken.
Cook over medium-high 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, 4 to 5 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.
Nutrition Facts
Serving Size 110g (3.9 oz)Amount per Serving
Calories 12136% of calories from fat
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 37mg
12%
Sodium 134mg
6%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
4%
Sugars g
Protein
29g
Vitamin A 108%
•
Vitamin C 7%
Calcium 2%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
