| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halves |
| 1/2 |
c |
Dry white wine |
| 2 |
|
Garlic cloves |
| 2 |
|
Leeks |
| 3 |
|
Celery stalks |
| 2 |
|
Carrots* |
| 1/2 |
|
Green cabbage |
| 4 |
|
Potatoes |
| 2 |
|
Tomatoes |
| 1 |
ts |
Caraway seeds |
| 2 |
ts |
Tarragon |
| 1 |
|
Bay leaf |
|
|
14 1/2 oz chicken broth |
| 1 |
|
Parsley |
INSTRUCTIONS
Use boned and skinned chicken breasts. Crush garlic cloves. Use white part
only of leeks, wash and cut into 1" slices. Cut celery and carrots into 1"
slices. Core cabbage and cut into 8 wedges. Use medium size Potatoes.
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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