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POACHED CHICKEN BREAST IN WINE

Category:    Chicken
Yield: 4 servings
 
      4 oz Skinned, boned chicken            1/2 ts Dried whole tarragon
           -breast halves                    1/2 ts Salt
    3/4 c  Chablis or other dry white        1/4 ts Pepper
           -wine                               1 tb Cornstarch
  2 1/2 c  Sliced fresh mushrooms              2 ts Water
      2 tb Chopped fresh parsley          
 
  Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4
  inch thickness using a meat mallet or rolling pin; set aside.
  
  Combine Chablis and next 5 ingredients in a large skillet; bring to a boil
  over high heat.  Arrange chicken in a single layer in skillet; cover,
  reduce heat, and simmer 15 minutes or until chicken is tender. Remove
  chicken to serving plate; keep warm.  Combine cornstarch and water; stir
  into skillet.  Bring mixture to a boil; boil 1 minute, stirring constantly.
  Pour sauce over chicken.
  
  Yield:  4 servings (169 calories per serving)
  
  27.5 grams protein, 1.7 grams fat, 10 grams carbohydrate, 66 mg
  cholesterol, 374 mg sodium, and 26 mg calcium
  
  From Thayer Wilson, Augusta, Ga. Source: Southern Living, August 1991
 

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