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Chicken Saute with Riesling

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 tablespoon margarine
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10 ounces chicken breasts
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1 cup shallots
sliced
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1 cup carrots
sliced
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½ cup chicken broth
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¼ cup wine
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2 tablespoons parsley leaves
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1 teaspoon white wine vinegar
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½ teaspoon thyme
dried
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½ teaspoon chervil
leaves
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½ teaspoon cornstarch
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Ingredients

Amount Measure Ingredient Features
15 ml margarine
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289 ml/g chicken breasts
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237 ml shallots
sliced
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237 ml carrots
sliced
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118 ml chicken broth
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59 ml wine
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3E+1 ml parsley leaves
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5 ml white wine vinegar
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2.5 ml thyme
dried
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2.5 ml chervil
leaves
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2.5 ml cornstarch
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 12136% 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?
 

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