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 t 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