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Receta Dijon Vinegar And Herb Chicken
by Global Cookbook

Dijon Vinegar And Herb Chicken
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Ingredientes

  • 2 Tbsp. Dry tarragon leaves
  • 1 1/2 tsp Rosemary leaves
  • 1/2 tsp Grnd black pepper
  • 6 x Boneless skinless chicken breasts
  • 2 Tbsp. Margarine, divided
  • 2 Tbsp. Chopped shallots
  • 2 Tbsp. Balsamic vinegar
  • 1 can (13 3/4 ounce) chicken broth
  • 1 tsp Sugar
  • 1/3 c. Grey Poupon Dijon Mustard
  • 2 tsp Cornstarch
  • 2 tsp Water

Direcciones

  1. Blend tarragon, rosemary and pepper. Coat chicken breasts with herb mix. In large skillet, over medium heat, saute/fry chicken in 1 tbsp margarine for 4-5 min on each side or possibly till done. Remove from skillet; keep hot.
  2. In same skillet, over medium heat, saute/fry shallots in remaining margarine for 1-2 min or possibly till tender. Add in vinegar; cook for 1 minute. Stir in broth and sugar; heat to a boil. Reduce heat. Simmer till sauce is reduced by 1/3. Stir in mustard. Blend cornstarch into water, stir into skillet.
  3. Heat till mix thickens and begins to boil. Serve sauce over chicken.