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home > recipes > meat > chicken saute with riesling
Title: Chicken Saute with Riesling Categories: Poultry, Main dish, Herbs, Vegetables Yield: 4 servings 1 tb Plus 1 tsp. 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 (2 fl. oz) 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 1/2 ts Cornstarch, dissolved in 1 Tablespoon cold water In lare skillet, heat 2 teaspoons of the margarine; add chicken. Cook over medium-high heat 2 minutes on each side, until golden brown. Remove chicken from skillet; set aside. In same skillet, heat remaining 2 teaspoons margarine; add shallots and carrots. Cook, stirring frequently, 4-5 minutes, until shallots are golden brown; stir in broth, wine, parsley, vinegar, thyme, chervil, salt and pepper. Reduce heat to low; cook, stirring occasionally, 5 minutes, until carrots are tender. Stir in dissolved cornstarch; cook until sauce is slightly thickened. Return chicken to skillet; cook, basting with pan juices, 3 minutes, until chicken is cooked through. EACH SERVING PROVIDES: 1 fat; 1 vegetable; 2 proteins; 15 optional calories PER SERVING: 169 calories; 18g protein; 5g fat; 11g carbohydrate; 41 mg calcium; 248mg sodium; 41mg cholesterol; 1 g dietary fiber

Chicken Saute with Riesling


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list all recipes for MEAT (1007)
list all recipes by JOHANSSEN (49)


   

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keyword: chicken
keyword: saute
keyword: riesling
recipes for meat
recipes by johanssen
Email Address:
(posted June 3, 1996)


Title:
Chicken Saute with Riesling
Categories:
Poultry, Main dish, Herbs, Vegetables
Yield: 4 servings

1 tb Plus 1 tsp. 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 (2 fl. oz)
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
1/2 ts
Cornstarch, dissolved in 1
Tablespoon cold water

In lare
skillet, heat 2 teaspoons of the margarine; add chicken.
Cook over medium-high heat 2 minutes on each side, until golden
brown. Remove chicken from skillet; set aside.

In same
skillet, heat remaining 2 teaspoons margarine; add shallots
and carrots. Cook, stirring frequently, 4-5 minutes, until shallots
are golden
brown; stir in broth,
wine, parsley, vinegar, thyme,
chervil, salt and pepper. Reduce heat to low; cook, stirring
occasionally, 5 minutes, until carrots are tender.

Stir in dissolved
cornstarch; cook until sauce is slightly thickened.
Return
chicken to skillet; cook, basting with pan juices, 3 minutes,
until
chicken is cooked through.

EACH SERVING PROVIDES: 1
fat; 1 vegetable; 2 proteins; 15 optional
calories

PER SERVING: 169 calories; 18g protein; 5g
fat; 11g carbohydrate; 41
mg
calcium; 248mg sodium; 41mg cholesterol; 1 g dietary fiber



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