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Chicken Saute With Riesling

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      Title: CHICKEN SAUTE WITH RIESLING
 Categories: Poultry, Main dish, Herbs, Vegetables
      Yield: 4 Servings
 
      1 tb Plus 1 tsp. stick margarine
     10 oz Skinless boneless chicken
           Breasts, cut into 8 equal
           Pieces
      1 c  Sliced shallots
      1 c  Sliced or julienne-cut
           Carrots
    1/2 c  Low-sodium chicken broth
    1/4 c  (2 fl. oz) dry Riesling wine
      2 tb Minced fresh flat leaf
           Parsley
      1 ts White wine vinegar
    1/2 ts Dried thyme leaves
    1/2 ts Dried chervil leaves
    1/4 ts Salt
    1/4 ts Black pepper
    1/2 ts Cornstarch, dissolved in 1
           Tablespoon cold water
 
  In lare 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
 
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