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
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
Add To Shopping List
Let's 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.
Garnish with chopped fresh parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
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.