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CATEGORY CUISINE TAG YIELD
Meats Low-cal, Poultry 4 Servings

INGREDIENTS

1 3 1/2-lb chicken cut up
2 Unpeeled zucchini *
2 Large carrots, peeled *
2 Potatoes, peeled *
1 Large stalk celery *
2 Sprigs parsley
1 Sprig tarragon
1 Bay leaf
Salt, optional
1 c Dry white wine
1 Shallot, minced
1 T Margarine
1 c Chicken stock
Pepper

INSTRUCTIONS

Note: Zucchini, carrots, potatoes and celery should be thickly sliced
diagonally. Place chicken pieces on steamer rack. Top with zucchini,
carrots, potatoes, celery, parsley, tarragon and bay leaf. Season to
taste with salt. Cover and steam over hot water 45 minutes, or until
chicken and vegetables are tender. To make sauce, boil wine until
reduced by half. In another saucepan, saute shallot in margarine  until
tender. Add wine and stock and cook until reduced by one-third.  Season
to taste with pepper. Serve chicken in soup bowls with pan  liquids and
pass sauce on side.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 299
Calories From Fat: 47
Total Fat: 5.2g
Cholesterol: 1.8mg
Sodium: 894.9mg
Potassium: 1302.3mg
Carbohydrates: 43.2g
Fiber: 3.9g
Sugar: 6.3g
Protein: 11.3g


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