Dijion Vinegar & Herb Chicken

• dried tarragon leaves
• rosemary
• ground black pepper
• 2 -6 boneless skinless chicken breasts
• 1 tablespoon margarine
• 2 tablespoons balsamic vinegar
• 1 34 teaspoons chicken bouillon
• 1 34 cups water, plus 2 t, divided
• 1 teaspoon sugar
• 13 cup Dijon mustard
• 2 teaspoons cornstarch

1. Lightly sprinkle chicken breasts with tarragon leaves, rosemary leaves, and black pepper.
2. In large skillet, over medium heat saute chicken in margarine for 4-7 minutes on each side, or until done.
3. Remove from skillet and keep warm.
4. In same skillet, over medium heat add vinegar, 1 3/4 C water, chicken bouillon, and sugar.
5. Heat to a boil and then simmer until sauce is reduced by 1/3.
6. Stir in mustard.
7. Blend cornstarch into remaining 2 t water and stir into skillet.
8. Heat until mixture thickens and begins to boil.
9. Serve sauce over chicken.

tarragon, rosemary, ground black pepper, chicken breasts, margarine, balsamic vinegar, chicken bouillon, water, sugar, mustard, cornstarch

Taken from www.food.com/recipe/dijion-vinegar-herb-chicken-52703 (may not work)