Chicken thighs, skinned, boned, cut into bite-size pieces
3
Cloves garlic, minced
4
c
Quartered fresh mushrooms, (12 ounces)
3
c
No-salt low-fat chicken broth
1/3
c
Chablis or other dry white wine
1/2
c
All-purpose flour
2 1/2
c
2% low-fat milk
2
tb
Medium dry sherry
1/2
ts
Salt
1/4
ts
Pepper
INSTRUCTIONS
Coat a large Dutch oven with cooking spray; place over medium-high heat
until hot. Add leek, chicken, and garlic, and saute 10 minutes. Add
mushrooms, and saute 5 minutes. Add broth and wine; bring to a boil. Reduce
heat, and simmer, uncovered, 10 minutes.
Place flour in a small bowl. Gradually add milk, stirring with a wire whisk
until well blended; add to soup. Cook over medium heat 10 minutes or until
thickened, stirring constantly. Stir in sherry, salt, and pepper. Yield: 9
cups (serving size: 1-1/2 cups).
Per serving: 302 Calories; 16g Fat (50% calories from fat); 23g Protein;
13g Carbohydrate; 81mg Cholesterol; 747mg Sodium
NOTES : Substitute 1-1/4 pounds skinned, boned chicken thighs, if desired.
Recipe by: Cooking Light, Mar/Apr 1993, page 142
Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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