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Dijon Balsamic Herb Chicken
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Dijon Balsamic Herb Chicken

40 Min(s)
20 Min(s) Prep
20 Min(s) Cook
Boneless chicken breasts, coated with a pepper-herb blend, are cooked and served with a tangy sauce made with mustard, shallots and balsamic vinegar.
What You Need
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6 servings
Original recipe yields 6 servings
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. HEINZ 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
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Let's Make It
1
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.
2
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.
3
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.
Kitchen Tips
Tip 1
Special Extra
Garnish with chopped fresh parsley just before serving.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 390mg
17%
Total Carbohydrates 4g
1%
Dietary Fibers 0g
Sugars 2g
4%
Protein 26g
52%
Vitamin A
10%
Vitamin C
0%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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