Yield: 2 servings
Measure | 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 \N | Pkt instant chicken broth and seasoning mix |
2 \N | Sprigs parsley |
3 \N | Peppercorns |
1 dash | Ground nutmeg |
1 tablespoon | Lemon juice |
1 \N | Egg, beaten |
2 tablespoons | Evaporated skimmed milk |
2 \N | Thin lemon slices for garnish |
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.