Dijon Balsamic Herb Chicken

• 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. 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

1. Combine tarragon, rosemary and pepper; spread evenly onto chicken.
2. Melt 1 Tbsp.
3. of the margarine in large skillet on medium heat.
4. Add chicken; cook 6 to 7 min.
5. on each side or until cooked through (170F).
6. Remove from skillet; cover to keep warm.
7. Melt remaining 1 Tbsp.
8. margarine in same skillet.
9. Add shallots; cook 1 to 2 min.
10. or until tender, stirring occasionally.
11. Add vinegar; cook 1 min.
12. Stir in broth and sugar; bring to boil.
13. Cook until sauce is reduced by one third, stirring occasionally.
14. Stir in mustard.
15. Mix cornstarch and water until well blended.
16. Add to ingredients in skillet; mix well.
17. Bring to boil; cook until thickened, stirring occasionally.
18. Serve spooned over the chicken.

tarragon, rosemary, ground black pepper, margarine, chicken breasts, shallots, balsamic vinegar, chicken broth, sugar, poupon, cornstarch, water

Taken from www.kraftrecipes.com/recipes/dijon-balsamic-herb-chicken-55366.aspx (may not work)