Dijion Vinegar & Herb Chicken

Yummy dinner! This is easy enough to serve any time, but to serve to guests... they'll think you slaved over that oven! This recipe is from Albertson's Quick Fixin' Ideas. The recipe also suggest you serve the chicken over white rice and with a side item of asparagus. I put 2-6 chicken breasts in the recipe, just the more chicken you have, the less sauce. But I have found the sauce to go a long way.

• Ready In: 35 mins
• Serves: 2-6

Ingredients

•  dried tarragon leaves
•  rosemary
•  ground black pepper
• 2 -6  boneless skinless chicken breasts
• 1  tablespoon margarine
• 2  tablespoons  balsamic vinegar
• 1 3⁄4 teaspoons chicken bouillon
• 1 3⁄4 cups water, plus 2 t, divided
• 1  teaspoon sugar
• 1⁄3 cup Dijon mustard
• 2  teaspoons cornstarch

Directions

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.