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CATEGORY CUISINE TAG YIELD
Meats, Grains June 1995 1 Servings

INGREDIENTS

3 c Chicken broth
2 c Water
3 Whole boneless skinless
chicken breasts about 2
1/4
poundshalved
2 1/2 T White-wine vinegar
2 T Fresh lemon juice
1/2 t Sugar
1/3 c Olive oil
2 T Mayonnaise
1 T Finely chopped fresh
tarragon leaves
2 1/2 c Assorted sprouted beans
about 6 ounces
1 c Chopped celery
3 Scallions, sliced thin
16 Fat, 0 Other Carbohydrates

INSTRUCTIONS

In a 6-quart kettle bring broth and water to a boil. Add chicken and
simmer, covered, 9 minutes. Remove kettle from heat and let chicken
stand in cooking liquid, covered, until cooked through, about 20
minutes. Chicken may be poached 1 day ahead, cooled completely,
uncovered, in cooking liquid, and chilled, covered. Bring chicken to
room temperature to continue. Cut chicken into 1/2-inch pieces.  In a
large bowl whisk together vinegar, lemon juice, sugar, and salt  and
pepper to taste until sugar is dissolved. Whisk in oil and  mayonnaise
in a stream, whisking until emulsified. Add chicken and  remaining
ingredients and toss until combined well.  Serves 6.  Gourmet June 1995
Converted by MC_Buster.  Per serving: 1777 Calories (kcal); 108g Total
Fat; (55% calories from  fat); 180g Protein; 15g Carbohydrate; 420mg
Cholesterol; 3032mg  Sodium Food Exchanges: 0 Grain(Starch); 24 Lean
Meat; 1 1/2  Vegetable; 0 Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“God Himself does not propose to judge a man until he is dead. So why should you?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3497
Calories From Fat: 2065
Total Fat: 231.4g
Cholesterol: 907.9mg
Sodium: 3324.8mg
Potassium: 5177.2mg
Carbohydrates: 37.4g
Fiber: 4.7g
Sugar: 11g
Protein: 311.5g


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