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Main dishes

Dijon Balsamic Herb Chicken

Dijon Balsamic Herb Chicken recipe
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

2
tsp.  dried tarragon leaves
1
tsp.  dried rosemary leaves
1/2
tsp.  ground black pepper
2
Tbsp.  margarine or butter, divided
6
small  boneless skinless chicken breasts (1-1/2 lb.)
2
Tbsp.  minced shallots
2
Tbsp.  balsamic vinegar
1
can  (14-1/2 oz.) chicken broth
1
tsp.  sugar
1
Tbsp.  GREY POUPON Dijon Mustard
2
tsp.  cornstarch
2
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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