Creamy But Lean Chicken And Leeks (mf)

Far from being stuffy and uncomfortable, our worship in heaven will bring us sheer pleasure. It will be unhindered enjoyment of God, unadulterated by any taint of guilt or any fear of insecurity. None of our earthly pleasures can compare with the perfect delight we will derive from heavenly worship. All the joys we derive from earthly love, earthly beauty, and other earthly blessings are nothing in comparison to the pure bliss of heavenly worship before the very face of Him from whom all true blessings flow. Only those who know Him can even begin to appreciate the unadulterated pleasure this will be.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Chicken-ss	4	Servings

INGREDIENTS

1	T	Butter
4		Leeks, white parts only
		chopped
4		Celery stalks, chopped
6	c	Chicken broth
1/3	c	Long grain rice or 1/2 cup
		medium or short grain
		rice
		bouquet garni-
1/2	t	Dried thyme, and
1/2	t	Bay leaf, plus
		A few parsley sprigs
		wrapped in cheesecloth
1		Lemon, juice of
		Salt and freshly ground
		white pepper
2		Whole skinless boneless
		chicken breasts cut into
		1/2inch cubes
1/3	c	Minced fresh parsley

INSTRUCTIONS

Heat the butter in a saucepan. Add the leeks and celery and toss
together for a few seconds. Add 1/2 cup of the chicken broth. Cover
and simmer over low heat for 5 to 10 minutes or until vegetables are
tender. Add the remaining broth and rice and bouquet garni. Cover and
simmer, over very low heat for 25 minutes or until rice is very
tender.  Remove the bouquet garni and puree the soup through a food
mill or  food processor. Return it to the saucepan, add the lemon juice
and  season to taste with salt and pepper. If soup is thin, simmer it
down  until thick enough; if too thick, add some water. Add the chicken
and  simmer, uncovered, for 5 minutes or until chicken is just cooked
through. Adjust the seasoning. Portion out and garnish with parsley.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved  Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6692 Posted to
MC-Recipe Digest V1 #626 by 4paws@netrax.net (Shermeyer-Gail) on May
29, 1997

A Message from our Provider:

“The art of love is God at work through you. #Wilferd A. Peterson”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 274 Calories From Fat: 78 Total Fat: 8.7g Cholesterol: 80.7mg Sodium: 1454.8mg Potassium: 864.7mg Carbohydrates: 10.7g Fiber: 3.2g Sugar: 2.6g Protein: 37.1g