Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breast halves 1/2 Green cabbage
-- boned and skinned 4 md Potatoes
1/2 c Dry white wine 2 Tomatoes
2 Garlic cloves; crushed 1 ts Caraway seeds
2 Leeks; white part only, 2 ts Tarragon
--washed, cut into 1" slices 1 Bay leaf
3 Celery stalks 3 cn Chicken broth (14 1/2 oz)
2 Carrots Parsley

Cut celery and carrots into 1" slices. Core cabbage and cut into 8
wedges.

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.

Per serving: 212 calories, 33 g protein, 3 g fat (13%), 14 g
: carbohydrates, 1090 mg sodium, 68 mg cholesterol.

From Family Circle magazine Light Easy Meals, July 1991 Posted by:
Sheila Exner, September 1991

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