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NORWICH INN BOILED DINNER

Category:    Chicken, Low-cal
Yield: 4 servings
 
      4    Chicken breast halves             1/2    Green cabbage
           -- boned and skinned                4 md Potatoes
    1/2 c  Dry white wine                      2    Tomatoes
      2    Garlic cloves; crushed              1 ts Caraway seeds
      2    Leeks; white part only,             2 ts Tarragon
           --washed, cut into 1" slices        1    Bay leaf
      3    Celery stalks                       3 cn Chicken broth (14 1/2 oz)
      2    Carrots                                  Parsley
 
  Cut celery and carrots into 1" slices. Core cabbage and cut into 8 wedges.
  
  Spray a 4-5 qt nonstick saucepot with vegetable cooking spray and place
  over moderate heat.  Saute chicken until lightly browned on both sides. Add
  wine, garlic, leeks and celery.  Cook 5 minutes.  Add carrots, cabbage,
  potatoes, tomatoes, caraway seeds, tarragon (if no fresh, use 1 tsp.
  dried), bay leaf and chicken broth (preferably reduced sodium and
  defatted).  Bring to a boil over high heat; reduce heat to low. Cover and
  cook until vegetables are tender, about 30 minutes.  Spoon chicken and
  vegetables into heated soup plates with some of the broth. Sprinkle with
  parsley.
  
  Per serving: 212 calories, 33 g protein, 3 g fat (13%), 14 g
  :            carbohydrates, 1090 mg sodium, 68 mg cholesterol.

 

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