Chicken Waterzoii Recipe

Chicken Waterzoii Recipe

Yield: 2 servings
Recipe by luhu.jp

Ingredients:
1 lbs: 5 oz chicken parts, skinned
-and seasoning mix,
1/4 tsp: Salt,
2 Sprigs: parsley,
1 dash: White pepper,
3: Peppercorns,
2 tsp: Margarine,
1 dash: Ground nutmeg,
1 1/2 cup: Hot water,
1 tbsp: Lemon juice,
1 medium: Celery rib, in pieces
1: Egg, beaten
1 medium: Leek, trimmed, split in
2 tbsp: Evaporated skimmed milk,
-half, washed
2: Thin lemon slices for,
1/2 medium: Carrot, in pieces
-garnish,
1: Pkt instant chicken broth,

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.


Source from luhu.jp