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  Chicken saute with riesling
 
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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