Recipe by Sunset magazine
"A savory herbed soup is served topped with chicken breasts and a slice of lemon. This sturdy stew also calls for knives and forks."
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leeks (each about 1 1/2 in. wide)
4 (6 ounce)
boned, skinned chicken breast halves
red thin-skinned potatoes
butter or margarine
fat-skimmed chicken broth
dry vermouth or white wine
chopped fresh basil
grated lemon peel
1 1/2 cups
frozen petite peas
Salt and pepper
Thin lemon slices
Basil sprigs, rinsed
good tasting, pretty easy. no peas so i used sm pkg. cut froz. green beans nuked first per pkg directions, worked fine. agree that chicken should be cut into bite sz pieces and stirred into stew, then just garnish all with lemon slices. would make again.
Very tasty, light-flavored stew. Great for summer!
We loved this thick stew - much more to our taste than soup! I didn't have any peas, and can't say I missed them. Next time I might cut the chicken into pieces and stir them into the stew rather than serving on top. Otherwise I wouldn't change a thing. Yum!
Easy to prepare and tastes great!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Leek Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 48
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