Chicken Saute with Riesling
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
|
|
| 289 | ml/g |
chicken breasts
|
|
| 237 | ml |
shallots
sliced |
*
|
| 237 | ml |
carrots
sliced |
|
| 118 | ml |
chicken broth
|
|
| 59 | ml |
wine
|
*
|
| 3E+1 | ml |
parsley leaves
|
|
| 5 | ml |
white wine vinegar
|
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
chervil
leaves |
*
|
| 2.5 | ml |
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.
