Dijon Balsamic Herb Chicken

photo by:kraft

Boneless chicken breasts, coated with a pepper-herb blend, are cooked and served with a tangy sauce made with mustard, shallots and balsamic vinegar.

time

prep:

20 min

total:

40 min

servings

total:

6 servings

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What You Need

tsp. dried tarragon leaves

tsp. dried rosemary leaves

1/2

tsp. ground black pepper

Tbsp. margarine or butter, divided

small boneless skinless chicken breasts (1-1/2 lb.)

Tbsp. minced shallots

Tbsp. balsamic vinegar

can (14-1/2 oz.) chicken broth

tsp. sugar

Tbsp. GREY POUPON Dijon Mustard

tsp. cornstarch

tsp. water

Make It

COMBINE tarragon, rosemary and pepper; spread evenly onto chicken. Melt 1 Tbsp. of the margarine in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until cooked through (170°F). Remove from skillet; cover to keep warm.

MELT remaining 1 Tbsp. margarine in same skillet. Add shallots; cook 1 to 2 min. or until tender, stirring occasionally. Add vinegar; cook 1 min. Stir in broth and sugar; bring to boil. Cook until sauce is reduced by one third, stirring occasionally. Stir in mustard.

MIX cornstarch and water until well blended. Add to ingredients in skillet; mix well. Bring to boil; cook until thickened, stirring occasionally. Serve spooned over the chicken.

Kraft Kitchens Tips

Special Extra

Garnish with chopped fresh parsley just before serving.

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a cook

posted:11/15/2003

My husband is not a big fan of chicken breasts, so I'm always looking for recipes that even he will like and this was a big hit. I also think you could substitute porkchops for the chicken too.

a cook

posted:10/18/2002

UliH

posted:9/29/2002

Very Mediterranean ... makes excellent use of fresh herbs and skinless chicken. My family loves it over rice, and it rarely survives to the left-over stage. I first got this recipe from my supermarket, lost the recipe card, and am delighted to have found it again. It is an excellent 'company' dish, and looks lovely in presentation.