Bistro in a Pot Recipe - by egourmetstore

Recipes, Articles, Gourmet Shoppe and More

Home
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service

Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes

Rate Recipe

Review Recipe

Printer Friendly

Bistro in a Pot

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :Not Specified

Ingrediants

Makes 4 servings

Preparation

3 tablespoons extra-virgin olive oil
2 large garlic cloves, sliced
2 cups chopped leeks, white and green parts, washed and drained
1 pound skinless, boneless chicken breast, cut into bite-size pieces
1 cup thinly sliced small potatoes
1 1/2 cups baby carrots, quartered lengthwise
3 or 4 teaspoons dried lemon peel (see note)
2 tablespoons dried tarragon
1/2 cup water or vegetable broth
1 cup grated low-fat Jarlsberg cheese (4 ounces)
1 cup frozen peas, thawed
Minced fresh parsley, for garnish

In wok or large skillet with cover, heat olive oil over high heat until nearly smoking. Stir-fry garlic, leeks and chicken until golden brown and tender, about 5 minutes. Remove to a bowl. Add potatoes, carrots, lemon peel and tarragon to wok and stir-fry 5 minutes. Return leeks and chicken to wok. Add 1/2 cup water; stir quickly, cover tightly and steam 5 minutes.

Remove from heat, add cheese and peas; stir to combine. Garnish with parsley and serve immediately.

Per serving: calories: 408; protein: 40 grams; total fat: 16 grams; saturated fat: 4 grams; cholesterol: 76 mg; carbohydrates: 26 grams; sodium: 286 mg