Chicken Saute with Riesling
white wine vinegar
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.