* Exported from MasterCook *

CHICKEN WITH LEEK AND WATERCRESS

Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : 5-10G Low Carb Regional English
Znew2001

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg chicken breasts -- skinned
2 cl garlic -- sliced
2 tbsp butter
1 lg leek -- finely chopped
2 shallots -- chopped
1 bunch watercress
1 1/2 tsp port wine
1 qt chicken stock -- 1 litre
2 egg yolks
1/3 cup whipping cream

Make small incisions into the chicken breasts and insert the slices of garlic.
Heat the butter and fry the leeks and shallots until soft but not browned.
Reserve 2 sprigs of watercress and add the remainder with the port and stock. Bring to the boil and simmer for 10 minutes.
Add the chicken, cover and simmer for 20 minutes or until cooked through and tender. Transfer the chicken to a warmed serving plate.
Increase the heat under the sauce and boil until reduced slightly Puree the sauce then return to a clean pan and bring almost to boiling.
Finely chop the remaining watercress and add it to the sauce.
Mix together the egg yolks and cream. Mix in a little of the hot sauce, then stir the mixture into the sauce, taking care not to let the mixture boil. Stir over a low heat until the sauce thickens. Spoon over the chicken and serve at once.










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Per Serving (excluding unknown items): 695 Calories; 43g Fat (57.6% calories from fat); 64g Protein; 7g Carbohydrate; 1g Dietary Fiber; 335mg Cholesterol; 2409mg Sodium. Exchanges: 9 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore May 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0