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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
- 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.
- 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.
- Heat till mix thickens and begins to boil. Serve sauce over chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 114 | |
| Calories from Fat 45 | 39% |
| Total Fat 5.06g | 6% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.71g | |
| Cholesterol 27mg | 9% |
| Sodium 340mg | 14% |
| Potassium 231mg | 7% |
| Total Carbs 4.56g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.62g | 1% |
| Protein 12.22g | 20% |
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