Chicken Sauté with Riesling

4 Servings

1 TB Plus 1 tsp. Smart Balance spread

10 oz skinless, boneless chicken breasts, cut into 8 equal pieces

1 cup sliced shallots

1/2 cup low-sodium chicken broth

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

2 TB minced fresh parsley

1 teas white wine vinegar

1/2 teas dried thyme leaves

1/2 teas dried chervil leaves

1/4 teas salt

1/4 teas black pepper

1/2 teas cornstarch, dissolved in 1 TB cold water

In large skillet, heat 2 teaspoons of the Smart Balance spread; 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 Smart Balance spread; add shallots. Cook, stirring frequently,4-5 minutes, until shallots are golden brown; stir in broth, wine, parsley, vinegar, thyme, chervil, salt and pepper. Reduce heat to low; cook, stirring occasionally, 5 minutes.

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.