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Name: Chicken Saute with Riesling
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 c Sliced shallots; 2 tb Minced fresh flat leaf; 1/4 ts Black pepper; 10 oz Skinless boneless chicken; 1/2 ts Dried thyme leaves; 1 tb Plus; 1 c Sliced or julienne-cut; 1/2 ts Cornstarch; dissolved in:; 1/2 c Low-sodium chicken broth; 1/4 c Dry riesling wine; 1/2 ts Dried chervil leaves; 1 ts Stick margarine; 1 ts White wine vinegar; 1/4 ts Salt; 1 tb Cold water

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INGREDIENTS

1 c Sliced shallots
2 tb Minced fresh flat leaf
1/4 ts Black pepper
10 oz Skinless boneless chicken
1/2 ts Dried thyme leaves
1 tb Plus
1 c Sliced or julienne-cut
1/2 ts Cornstarch; dissolved in:
1/2 c Low-sodium chicken broth
1/4 c Dry riesling wine
1/2 ts Dried chervil leaves
1 ts Stick margarine
1 ts White wine vinegar
1/4 ts Salt
1 tb Cold water

Servings

INSTRUCTIONS

submitted by: johanssen@matnet.com In large 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 DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 10 JUNE 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

NOTES

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Chicken Saute with Riesling

1 c Sliced shallots
2 tb Minced fresh flat leaf
1/4 ts Black pepper
10 oz Skinless boneless chicken
1/2 ts Dried thyme leaves
1 tb Plus
1 c Sliced or julienne-cut
1/2 ts Cornstarch; dissolved in:
1/2 c Low-sodium chicken broth
1/4 c Dry riesling wine
1/2 ts Dried chervil leaves
1 ts Stick margarine
1 ts White wine vinegar
1/4 ts Salt
1 tb Cold water

submitted by: johanssen@matnet.com  In large 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    DAVE <DAVIDG@CLAM.RUTGERS.EDU>    RECIPEINTERNET LIST SERVER    RECIPE ARCHIVE - 10 JUNE 1996    From the RECIPEinternet: Recipes from Around the World recipe list.  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 4 Servings

Calories: 95
Calories from Fat: 27 (28%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.7g
Cholesterol 49mg		15 %
Sodium 130.5mg		4 %
Potassium 193.5mg		5 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.3g
Protein 15.5g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 95

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