Chicken Saute with Riesling -

10 oz Skinless boneless chicken

8 equal Pieces

1 c Sliced shallots

1 c Sliced or julienne-cut Carrots 1/2 c Low-sodium chicken broth

1/4 c (2 fl. oz) dry Riesling wine

2 tb Minced fresh flat leaf

Parsley 1 t White wine vinegar

1/2 ts Dried thyme leaves

1/2 ts Dried chervil leaves

1/4 ts Salt

1/4 ts Black pepper

1/2 ts Cornstarch, dissolved in

Tablespoon cold water

2 teaspoons of the margarine; add chicken. Cook over medium-high heat

2 minutes on each side, until golden brown. Remove chicken from skillet; set aside. In same skillet, heat remaining

2 teaspoons margarine; add shallots and carrots. Cook, stirring frequently,

4-5 minutes, until shallots are golden brown; stir in

5 minutes, until carrots are tender. Stir in dissolved cornstarch; cook until sauce is slightly thickened. Return chicken to skillet; cook, basting with pan juices,

3 minutes, until chicken is cooked through. EACH SERVING PROVIDES:

1 fat;

1 vegetable;

2 proteins;

15 optional calories

169 calories;

18g protein;

5g fat;

11g carbohydrate;

41 mg calcium;

248mg sodium;

41mg cholesterol;

1 g dietary fiber