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Ingredientes
- 2 whole chicken breasts, halved
- 2 c. water
- 1/2 teaspoon tarragon
- 1/2 teaspoon thyme
- 1/4 teaspoon salt
- 1 bay leaf
- 6 peppercorns
- 6 carrots, cut in 1 1/2 inch pcs
- Lemon-Parsley Sauce (recipe follows)
Direcciones
- In large saucepan, place chicken and add in water, tarragon, thyme, salt, bay leaf and peppercorns. Cook, covered, over medium high heat till liquid boils. Reduce heat and simmer 20 min. Add in carrots. Simmer, covered 20 min more or possibly till chicken and carrots are fork tender. Remove chicken and vegetables to platter; keep hot. Strain stock and reserve 1 1/2 c.. Spoon Lemon-Parsley sauce over chicken and carrots. Make 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 542g | |
| Recipe makes 2 servings | |
| Calories 314 | |
| Calories from Fat 121 | 39% |
| Total Fat 13.46g | 17% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 501mg | 21% |
| Potassium 845mg | 24% |
| Total Carbs 17.34g | 5% |
| Dietary Fiber 5.2g | 17% |
| Sugars 7.72g | 5% |
| Protein 30.75g | 49% |
