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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken With Leeks

Recipe Tags: Poultry Recipes

Date Added: January 28, 2013


4 Unit Chicken Breasts
1 Unit Pepper (4oz)
1 Tablespoon Olive Oil or lard
2 Unit Carrots thinly sliced
1 Unit Leek well-washed/sliced
1 1/4 Cups Chicken Broth (6 cans)
2 Teaspoons Cornstarch about
1 Teaspoon Curry Powder oriental pref
1 Tablespoon Tomato Paste italian
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1. Remove all visible fat from chicken.

2. Sprjnkle pepper over both sides of breasts. Heat oil in large nonstick skillet; add chicken breasts and saute 4 minutes on one side.

3. Turn and saute 2 minutes on other side. Add carrots and leeks to pan.

4. Saute 2 minutes more. Stir cornstarch into chicken broth.

5. Add to chicken and vegetables and cook until sauce is thickened and bubbly and chicken is done so that the juices run clear.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, MSG, Poultry, Corn, Olive Oil allergies.
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