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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A delectable sauce starring Dijon mustard and white wine tops off the poached-to-perfection chicken in Herbert Bray's delightful meal-in-one-dinner. People who taste this unique dish can't believe I found it in a collection of lighter recipes, he reports from Johnstown, Pennsylvania. Carrots and onions are cooked with the chicken and round out the meal nicely. Ingredients:
1-1/2 cups reduced-sodium chicken broth |
1/2 cup white wine or additional reduced-sodium chicken broth |
2 medium celery ribs, thinly sliced |
2 medium carrots, thinly sliced |
1 medium onion, thinly sliced |
2 teaspoons dried tarragon |
1/2 teaspoon salt |
1/8 teaspoon pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons cornstarch |
2 tablespoons water |
1 teaspoon dijon mustard |
1/8 teaspoon browning sauce, optional |
1 tablespoon chopped fresh parsley |
hot cooked rice, optional |
Directions:
1. In a large nonstick skillet, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add chicken; cover and simmer 15-20 minutes longer or until chicken juices run clear. With a slotted spoon, remove chicken and vegetables to a serving dish.
2. Combine cornstarch, water, mustard and browning sauce if desired until smooth; whisk into poaching liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken and vegetables; sprinkle with parsley. Serve over hot cooked rice if desired. Yield: 4 servings.
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