DIJON BALSAMIC HERB CHICKEN

Dijon Balsamic Herb Chicken image

Boneless chicken breasts, coated with a pepper-herb blend, are cooked and served with a tangy sauce made with mustard, shallots and balsamic vinegar.

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 6 servings.

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 390 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 2 g, Protein 26 g