Norwich inn boiled dinner
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast halves boned and skinned | |
| ½ | cup | Dry white wine |
| 2 | Garlic cloves; crushed | |
| 2 | Leeks; white part only, washed, cut into 1\" slices | |
| 3 | Celery stalks | |
| 2 | Carrots | |
| ½ | Green cabbage | |
| 4 | mediums | Potatoes |
| 2 | Tomatoes | |
| 1 | teaspoon | Caraway seeds |
| 2 | teaspoons | Tarragon |
| 1 | Bay leaf | |
| 3 | cans | Chicken broth (14 1/2 oz) |
| Parsley | ||
Directions
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.
From Family Circle magazine Light & Easy Meals, July 1991 Posted by: Sheila Exner, September 1991