Directions:
- Lightly sprinkle chicken breasts with tarragon leaves, rosemary leaves, and black pepper.
- In large skillet, over medium heat saute chicken in margarine for 4-7 minutes on each side, or until done.
- Remove from skillet and keep warm.
- In same skillet, over medium heat add vinegar, 1 3/4 C water, chicken bouillon, and sugar.
- Heat to a boil and then simmer until sauce is reduced by 1/3.
- Stir in mustard.
- Blend cornstarch into remaining 2 t water and stir into skillet.
- Heat until mixture thickens and begins to boil.
- Serve sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.03 Kcal (842 kJ) | ||
| Calories from fat | 65.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 11% | |
|---|---|---|---|
| Cholesterol | 92.9mg | 31% | |
| Sodium | 805.64mg | 34% | |
| Potassium | 470.82mg | 10% | |
| Total Carbs | 2.95g | 1% | |
| Sugars | 1.44g | 6% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 32.11g | 64% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 23.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 80.5 Kcal (337 kJ) | ||
| Calories from fat | 26.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 11% | |
|---|---|---|---|
| Cholesterol | 37.2mg | 31% | |
| Sodium | 322.59mg | 34% | |
| Potassium | 188.52mg | 10% | |
| Total Carbs | 1.18g | 1% | |
| Sugars | 0.58g | 6% | |
| Dietary Fiber | 0.17g | 2% | |
| Protein | 12.86g | 64% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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