Steamed chicken & vegetables with wine sauc
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Steamed chicken & vegetables with wine sauc
  Chicken    Vegetables    Wine    Poultry  
Last updated 6/12/2012 1:24:49 AM. Recipe ID 58528. Report a problem with this recipe.
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      Title: Steamed chicken & vegetables with wine sauc
 Categories: Poultry, Low-cal
      Yield: 4 Servings
 
      1    (3 1/2-lb) chicken, cut up
      2    Unpeeled zucchini *
      2    Large carrots; peeled *
      2    Potatoes; peeled *
      1    Large stalk celery *
      2    Sprigs parsley
      1    Sprig tarragon
      1    Bay leaf
           Salt (optional)

MMMMM-------------------------WINE SAUCE------------------------------
      1 c  Dry white wine
      1    Shallot; minced
      1 tb Margarine
      1 c  Chicken stock
           Pepper
 
  *Note: Zucchini, carrots, potatoes and celery should be thickly sliced
  diagonally. Place chicken pieces on steamer rack. Top with zucchini,
  carrots, potatoes, celery, parsley, tarragon and bay leaf. Season to
  taste with salt. Cover and steam over hot water 45 minutes, or until
  chicken and vegetables are tender. To make sauce, boil wine until
  reduced by half. In another saucepan, saute shallot in margarine
  until tender. Add wine and stock and cook until reduced by one-third.
  Season to taste with pepper. Serve chicken in soup bowls with pan
  liquids and pass sauce on side.
 




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Recipe ID 58528 (Apr 03, 2005)

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