Dijon Vinegar and Herb Chicken
| Yield: | 6 Servings |
| Categories: |
| 2 | tb | Dried tarragon leaves |
| 1 1/2 | ts | Rosemary leaves |
| 1/2 | ts | Ground black pepper |
| 6 | Boneless skinless chicken breasts | |
| 2 | tb | Margarine, divided |
| 2 | tb | Minced shallots |
| 2 | tb | Balsamic vinegar |
| 1 | cn | (13 3/4 oz) chicken broth |
| 1 | ts | Sugar |
| 1/3 | c | Grey Poupon Dijon Mustard |
| 2 | ts | Cornstarch |
| 2 | ts | Water |
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