Recipe: Low-Fat Poached Chicken and Vegetables in Fragrant Broth

LOW-FAT POACHED CHICKEN AND VEGETABLES IN FRAGRANT BROTH

1 bunch flat-leaf parsley
1 (14 1/2 ounce) can chicken broth
3 stalks celery, cut into thin diagonal slices
1 medium fennel bulb, thinly sliced
3 carrots, peeled, cut into thin diagonal slices
4 boneless skinless chicken breasts (about 1 1/2 pounds)

Pick 1/2 cup whole parsley leaves from stems; set aside. Tie remaining stems and sprigs in a bunch with string.

Bring parsley bunch, broth, and 2 cups water to boil in a large skillet. Add vegetables and cook over medium-high heat until crisp-tender, 6 minutes.

Reduce heat, add chicken, and simmer until cooked through, 20 minutes, turning once.

Remove tied stems. Stir in reserved parsley leaves and cook 1 minute longer.

Slice chicken and serve in bowls with vegetables and broth.

Makes 4 servings
Source: Redbook Magazine, March 2000