Chicken Saute with Riesling
| Yield: | 4 Servings |
| Categories: | Poultry |
| 1 | tb | Plus |
| 1 | ts | Stick margarine |
| 10 | oz | Skinless boneless chicken breasts; cut into 8 equal pieces |
| 1 | c | Sliced shallots |
| 1 | c | Sliced or julienne-cut carrots |
| 1/2 | c | Low-sodium chicken broth |
| 1/4 | c | Dry riesling wine |
| 2 | tb | Minced fresh flat leaf parsley |
| 1 | ts | White wine vinegar |
| 1/2 | ts | Dried thyme leaves |
| 1/2 | ts | Dried chervil leaves |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| Cornstarch; dissolved in: | ||
| 1 | tb | Cold water |
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