Chicken waterzoii

2 servings

Ingredients

Quantity Ingredient
1 pounds 5 oz chicken parts, skinned
¼ teaspoon Salt
1 dash White pepper
2 teaspoons Margarine
1½ cup Hot water
1 medium Celery rib, in pieces
1 medium Leek, trimmed, split in half, washed
½ medium Carrot, in pieces
1 Pkt instant chicken broth and seasoning mix
2 Sprigs parsley
3 Peppercorns
1 dash Ground nutmeg
1 tablespoon Lemon juice
1 Egg, beaten
2 tablespoons Evaporated skimmed milk
2 Thin lemon slices for garnish

Directions

Sprinkle chicken with salt and white pepper. Heat margarine in a 3- quart saucepan until bubbly and hot. Reduce heat to low and add chicken; cover and cook, turning chicken occasionally, for about 10 minutes (DO NOT BROWN). Add water, celery, leek, carrot, broth mix, parsley, peppercorns and nutmeg and bring to a boil. Reduce heat to low, cover, and let simmer until chicken is tender, 35 to 40 minutes.

Using a slotted spoon, remove chicken to serving plate and keep warm.

Set sieve over bowl and strain broth; discard solids and return broth to saucepan. Stir in lemon juice. Combine egg and milk in small bowl; gradually stir mixture into broth. Return chicken to pan and cook over low heat until broth is thickened slightly. Serve garnished with lemon slices.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

Related recipes