Ingredients
1 Tablespoon margarine
3/4 cup chopped onion (1 medium) 3 garlic cloves, chopped
2 Tablespoons chopped fresh tarragon or 2 teaspoons
dried
4 chicken breast halves, skinned and fat removed (about
2 pounds) 1/4 teaspoon salt
1/2 teaspoon ground black pepper 1 cup plus 2 Tablespoons
chicken stock (de-fatted)
2 carrots, peeled, sliced in half lengthwise, then cut
into
2-inch pieces
1/4 cup dry white wine
3 Tablespoons lime or lemon juice
1 Tablespoon Worcestershire sauce 1 teaspoon Dijon mustard
1 Tablespoon cornstarch
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1. In a heavy 4-quart saucepan, melt the margarine.
Add the onion,
garlic, and tarragon, and cook for 1 minute. 2. Sprinkle the
chicken
breasts with salt and pepper, add them to the pan, and cook
for 3 minutes.
Transfer the chicken temporarily to a plate while you deglaze
the pan by
addint 1/4 cup of stock to the pan, and scraping the bottom
to incorporate
the flavorful drippings. Return the chicken breast halves to
the pan on
their uncooked sides, and cook for 3 more minutes. Again, remove
the
chicken to a plate. 3. Stir in 3/4 cup of the stock, the carrots,
wine,
citrus juice, Worcestershire sauce, and mustard. 4. In a small
bowl, mix
the cornstarch with the remaining 2 Tablespoons chicken stock,
and stir it
into the sauce. 5. Return the chicken to the saucepan, and cook
for 5
minutes, covered, over very low heat.
Makes 4 servings.
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