Page 37 - One-Dish Meals
P. 37
fennel, potatoes, bay leaf, and tarragon. Cook vegetables 10 to 15 minutes,
until fennel is translucent and leeks are wilted, stirring occasionally.
6. Add wine; cook 2 minutes, stirring. Add chicken broth and water; heat
to boiling over high heat. Reduce heat to low; cover and simmer 20 min-
utes or until vegetables are tender.
7. In cup, mix half-and-half and flour until smooth. Stir half-and-half
mixture into vegetable mixture; heat to boiling over high heat. Reduce
heat to medium; cook 1 minute to thicken slightly. Stir in chicken, mush-
rooms, peas, and salt; heat through. Discard bay leaf.
E A C H S E R V I N G About 530 calories | 37 g protein | 53 g carbohydrate |
20 g total fat (5 g saturated) | 85 mg cholesterol | 985 mg sodium.
