This came from the pages of
The Runner's World Cookbook. Loaded with vegetables and an absolute winner with the girls, it took but 30 minutes to prepare.
For starters we halved and sliced up
2 sticks of leek.
For five minutes we sauteed them in a little
olive oil with
salt and
pepper.
Then we added
1 glass of white wine,
1 cup of vegetable broth, and
some chopped thyme. While we brought all that to a boil and a few minutes of simmer, we sliced up 2 chicken breasts.
We cooked the chicken for about 6 minutes. That gave us some time to peel and chop up into bite-size chunks
3 yellow potatoes.
Then Lily retrieved the chicken and placed it on the side.
We added the taters and boiled them for about five minutes.
In the meantime we prepared
1 carrot and
1 parsnip, added them for another couple minutes while the sauce was thickening.
Then we prepared 1 handful of sugar snap peas, and 1 bushel of green asparagus and added them, too, for just about three minutes.
To wrap it up we added the chicken, the juice of
1 lemon and some
fresh parsley.
Not bad for fast and furious weekday evening. It sure got our yummy going. Enough to make us polish our forks.
