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
Per serving: 212 calories, 33 g protein, 3 g fat (13%), 14 g
: carbohydrates, 1090 mg sodium, 68 mg cholesterol.
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