Healthy Chicken Recipes

Ingredients:

4 chicken breast halves - boned and, s, kinned
1/2 cup dry white wine
2 garlic cloves, crushed
2 leeks, white part only, -washed
3 celery stalks
2 carrots
1/2 green cabbage
4 medium potatoes
2 tomatoes
1 tsp caraway seeds
2 tsp tarragon
1 bay leaf
3 can chicken broth (14 1/2 oz)
1 parsley

Instructions:

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

Servings: 4