Chicken Saute with Riesling

• 1 tablespoon margarine
• 10 ounces chicken breasts
• 1 cup shallots sliced
• 1 cup carrots sliced
• 1/2 cup chicken broth
• 1/4 cup wine
• 2 tablespoons parsley leaves
• 1 teaspoon white wine vinegar
• 1/2 teaspoon thyme dried
• 1/2 teaspoon chervil leaves
• 1/2 teaspoon cornstarch

1. In lare skillet, heat 2 teaspoons of the margarine; add chicken.
2. Cook over medium-high heat 2 minutes on each side, until golden brown.
3. Remove chicken from skillet; set aside.
4. In same skillet, heat remaining 2 teaspoons margarine; add shallots and carrots.
5. Cook, stirring frequently, 4 to 5 minutes, until shallots are golden brown; stir in broth, wine, parsley, vinegar, thyme, chervil, salt and pepper.
6. Reduce heat to low; cook, stirring occasionally, 5 minutes, until carrots are tender.
7. Stir in dissolved cornstarch; cook until sauce is slightly thickened.
8. Return chicken to skillet; cook, basting with pan juices, 3 minutes, until chicken is cooked through.

margarine, chicken breasts, shallots, carrots, chicken broth, wine, parsley, white wine vinegar, thyme, chervil, cornstarch

Taken from recipeland.com/recipe/v/chicken-saute-riesling-44518 (may not work)