Chicken Not Pie

By Jackie618

Calories Per Serving: 460
Carbs: 52 G
Protein: 21 G
Fat: 15 G

Ingredients

• 1/4 cup olive oil, divided in half
• 2 leeks, washed well, dried, and chopped Salt and ground black pepper to taste
• 1 cup dry white wine
• 1 cup vegetable stock
• 1/2 teaspoon chopped fresh thyme or tarragon
• 2 boneless chicken breasts
• 3 large red potatoes, cut into 1-inch cubes
• 2 medium carrots, cut into coins
• 1/2 pound sugar snap peas, trimmed
• 1/2 pound asparagus, cut into 1-inch pieces
• 2 tablespoons freshly squeezed lemon juice

Details

Adapted from runnersworld.com

Preparation

Step 1

Put half the oil in a large skillet on medium heat. Add leeks, salt, and pepper. Cook for five minutes.

Add wine, stock, and thyme; boil one minute. Add chicken, reduce heat, cover, simmer till barely cooked (five minutes), then remove.

Add potatoes. Bring to a boil, then simmer five minutes.

Add carrots; cook a few minutes. The liquid should thicken; if not, turn up heat and cook a few minutes while stirring.

Slowly add remaining oil while stirring. Add peas and asparagus. Cook for three minutes.

Chop chicken; return to skillet with any chicken juices and the lemon. Warm through.