Tarragon Chicken - 22.8g Carbs, 2.5g Fiber, 8.9g Sugar
From: www.peakmarket.com
2 lb chicken, cut in 8 pieces
3 carrots, coarsely chopped
2 leeks, white part, coarsely chopped
1/2 onion, thinly sliced
2 Tbsp tarragon (fresh or dried)
1 bay leaf
1 clove
2 Tbsp cornstarch, mixed with bit of water
1 cup plain yogurt (plain, low fat)
1 cup sour cream (low fat)
Salt, to taste
Pepper, to taste
Place chicken in saucepan; cover with cold water and bring to a boil. Remove chicken and set aside 2 cups of liquid.
Return chicken to saucepan; add vegetables, then herbs and spices; the reserved liquid and moisten with water to cover 3/4 of the chicken. Bring to a boil, lower heat and simmer for 60 minutes. Remove chicken from saucepan and keep warm.
Strain cooking liquid; set aside vegetables. Return cooking liquid to saucepan and heat over low heat. Stir in cornstarch, yogurt and sour cream; heat until thickened without boiling. Pour sauce over chicken to serve.
Serves: 4
Serving Size: 478 g
Nutrition per Serving: 614 Calories, 186 Calories from Fat, 20.7g Total Fat, 10.3g Saturated Fat, 0g Trans Fat, 221mg Cholesterol, 311mg Sodium, 22.8g Total Carbs, 2.5g Dietary Fiber, 8.9g Sugars, 79.2g Protein
Vitamin A 177% - Vitamin C 18% - Calcium 26% - Iron 20%
Nutrition Grade: B
Good points:
Low in sodium
High in niacin
High in selenium
Very high in vitamin A
High in vitamin B6
Bad points:
High in cholesterol
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