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Broiled Chicken With Tangy Tarragon Gravy
If your family doesn't like herbs and onions floating in their gravy, strain the
broth mixture before deglazing the pan.
4 chicken breasts
1 tablespoon olive oil
1/2 cup water
2 tablespoons cornstarch
1/2 cup tarragon vinegar
2 teaspoons dried tarragon
2 green onions, white part thinly sliced and green tops discarded
2 cups canned, reduced salt chicken broth
To broil chicken: Brush chicken with oil. Season with salt and pepper to taste.
Broil 5 to 6 inches from heat, breast side down, for 10 to 12 minutes. Turn
chicken. Broil for 10 to 15 minutes, until chicken is done and juices run clear.
To make gravy: Meanwhile, in small bowl, stir together water and cornstarch
until smooth. Set slurry aside. In small saucepan, boil vinegar, tarragon and
onion until liquid is nearly evaporated. Add broth. Bring to a boil. Reduce to 1
1/4 cups. When chicken is done, remove from pan. Keep warm. Deglaze pan with
broth, scraping up any bits that may be sticking to bottom of pan. Bring broth
to a boil. Stir in slurry. Return to a boil. Boil for 2 minutes, or until
thickened. Season to taste with salt and pepper. Serve chicken with gravy on
side.
Makes 4 servings.
Nutrition information: One serving contains 451 calories (12 percent calories
from fat), 11 grams carbohydrates, 81 grams protein, 6 grams total fat (1 gram
saturated fat), 197 milligrams cholesterol, 1 gram fiber, 493 milligrams sodium.
(Nutritional values do not include the chicken skin.)
AUTHOR: Mary Ellen
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