10 sprigs parsley
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator
for 3 days or freeze for later use. Remove any fat from the surface of
the broth before using.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
*May use 1/4 cup sweet onion cut into 1/4-inch dice
** May use **fresh dill instead of tarragon
Per Serving: 317 Calories; 1g Saturated Fat; 7g Fat (19.8% calories from fat); 1g Saturated Fat; 53g Protein; 10g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 923mg Sodium. Exchanges: 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
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