Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. Plus
- 1 tsp Stick margarine
- 10 ounce Skinless boneless chicken breasts, cut into 8 equal pcs
- 1 c. Sliced shallots
- 1 c. Sliced or possibly julienne-cut carrots
- 1/2 c. Low-sodium chicken broth
- 1/4 c. Dry riesling wine
- 2 Tbsp. Chopped fresh flat leaf parsley
- 1 tsp White wine vinegar
- 1/2 tsp Dry thyme leaves
- 1/2 tsp Dry chervil leaves
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Cornstarch, dissolved in:
- 1 Tbsp. Cool water
Direcciones
- In large skillet, heat 2 tsp. of the margarine; add in chicken. Cook over medium-high heat 2 min on each side, till golden. Remove chicken from skillet; set aside.
- In same skillet, heat remaining 2 tsp. margarine; add in shallots and carrots. Cook, stirring frequently, 4-5 min, till shallots are golden; stir in broth, wine, parsley, vinegar, thyme, chervil, salt and pepper. Reduce heat to low; cook, stirring occasionally, 5 min, till carrots are tender.
- Stir in dissolved cornstarch; cook till sauce is slightly thickened.
- Return chicken to skillet; cook, basting with pan juices, 3 min, till chicken is cooked through.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 104 | |
| Calories from Fat 16 | 15% |
| Total Fat 1.77g | 2% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.19g | |
| Cholesterol 27mg | 9% |
| Sodium 201mg | 8% |
| Potassium 278mg | 8% |
| Total Carbs 7.46g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.06g | 0% |
| Protein 12.23g | 20% |
