Ingredients:
6 boneless, skinless chicken b
4 tbsp butter, divided
1 tbsp olive oil
2 tbsp finely chopped shallots or s
1 tsp minced garlic
3/4 cup beef or veal stock
3/4 cup chicken stock
1/2 cup dry white wine
1 tbsp fresh chopped tarragon or 1
1 tbsp chopped parsley
1/4 tsp pepper
1 salt to taste
Instructions:
TRIM CHICKEN BREASTS; pound between two sheets of wax paper to
1/3-inch thick. Heat 2 tablespoons of butter with the oil in a large
skillet over medium high heat. Fry chicken, turning gently with
tongs, for 4 minutes on a side, or until golden brown. Remove from
pan, and keep warm. Pour grease out of the pan, and add the remaining
butter. Add shallots and garlic and saute; stir constantly for 3
minutes. Add the stocks and wine, and reduce by half. Add the
tarragon, parsley, pepper and salt to taste. Return chicken breasts
to skillet. Heat through. Serve immediately.
Servings: 6
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 only thing chicken about Israel is their soup." - Bob Hope
Tarragon Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
