Ingredients:
4 chicken breast halves
1/2 cup dry white wine
2 garlic cloves
2 leeks
3 celery stalks
2 carrots*
1/2 green cabbage
4 potatoes
2 tomatoes
1 tsp caraway seeds
2 tsp tarragon
1 bay leaf
1 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.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)
Norwich Inn Boiled Chicken Dinner Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
