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Ingredientes
- 6 x leeks (each about 1.5in. wide)
- 4 x boneless skinless chicken breast halves 5 ounce each
- 1/2 lb red thin-skinned potatoes
- 1 tsp butter or possibly margarine
- 2 c. nonfat chicken broth
- 1 c. dry vermouth or possibly white wine
- 1 Tbsp. minced fresh basil leaves
- 1 tsp grated lemon peel
- 1 1/2 c. frzn petite peas
- 2 Tbsp. cornstarch salt and pepper
- 4 x thin lemon slices or possibly more basil sprigs (optional) rinsed
Direcciones
- 1. Trim off and throw away root ends and tough green tops of leeks. Cut leeks in half lengthwise and rinse well, then cut crosswise into 1/2-inch-thick slices. Rinse chicken and pat dry. Scrub potatoes and cut into 1/2-inch cubes.
- 2. In a 5- to 6-qt nonstick pan over medium-high heat, heat butter. Add in chicken and turn as needed to brown lightly on all sides, 4 to 5 min total; transfer to a small bowl.
- 3. Add in leeks to pan; stir till limp, 3 to 4 min. Add in broth, vermouth, minced basil, lemon peel, and potatoes; cover and bring to a boil over high heat. Reduce heat and simmer 10 min. Lay chicken on vegetables in pan; cover and simmer till potatoes are tender when pierced and chicken is white in center of thickest part (cut to test), 10 to 16 min longer.
- 4. With a slotted spoon, return chicken to the small bowl. Add in peas to leek mix. In another small bowl, blend cornstarch and 1/4 c. water till smooth. Stir into pan and bring to a boil over high heat, stirring. Add in salt and pepper to taste.
- 5. Spoon equal portions of the leek mix into wide soup bowls. Top each mound of leeks with a piece of chicken (if you like, cut breasts crosswise into 1/2-inch-thick slices). Garnish with lemon slices and basil sprigs.
- NOTES : This sturdy stew also calls for knives and forks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 16 | 12% |
| Total Fat 1.78g | 2% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 29mg | 10% |
| Sodium 229mg | 10% |
| Potassium 333mg | 10% |
| Total Carbs 6.42g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.64g | 1% |
| Protein 12.4g | 20% |
