POACHED CHICKEN BREAST IN WINE
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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