Chicken Saute With Riesling

Chicken Recipes 'To-Go'

Chicken And Herbs Recipes

Home |>

Contact|>

Ingredients:

1 tbsp plus 1 tsp. stick margarine
10 oz skinless boneless chicken
1 breasts, cut into 8 equal
1 pieces
1 cup sliced shallots
1 cup sliced or julienne-cut
1 carrots
1/2 cup low-sodium chicken broth
1/4 cup (2 fl. oz) dry riesling wine
2 tbsp minced fresh flat leaf
1 parsley
1 tsp white wine vinegar
1/2 tsp dried thyme leaves
1/2 tsp dried chervil leaves
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp cornstarch, dissolved in 1
1 tablespoon cold water

Instructions:

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

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

The chicken is the country's, but the city eats it. - George Herbert