Chicken waterzoii
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | 5 oz chicken parts, skinned |
| ¼ | teaspoon | Salt |
| 1 | dash | White pepper |
| 2 | teaspoons | Margarine |
| 1½ | cup | Hot water |
| 1 | medium | Celery rib, in pieces |
| 1 | medium | Leek, trimmed, split in half, washed |
| ½ | medium | Carrot, in pieces |
| 1 | Pkt instant chicken broth and seasoning mix | |
| 2 | Sprigs parsley | |
| 3 | Peppercorns | |
| 1 | dash | Ground nutmeg |
| 1 | tablespoon | Lemon juice |
| 1 | Egg, beaten | |
| 2 | tablespoons | Evaporated skimmed milk |
| 2 | Thin lemon slices for garnish | |
Directions
Sprinkle chicken with salt and white pepper. Heat margarine in a 3- quart saucepan until bubbly and hot. Reduce heat to low and add chicken; cover and cook, turning chicken occasionally, for about 10 minutes (DO NOT BROWN). Add water, celery, leek, carrot, broth mix, parsley, peppercorns and nutmeg and bring to a boil. Reduce heat to low, cover, and let simmer until chicken is tender, 35 to 40 minutes.
Using a slotted spoon, remove chicken to serving plate and keep warm.
Set sieve over bowl and strain broth; discard solids and return broth to saucepan. Stir in lemon juice. Combine egg and milk in small bowl; gradually stir mixture into broth. Return chicken to pan and cook over low heat until broth is thickened slightly. Serve garnished with lemon slices.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.