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Bistro in a Pot




Source of Recipe


Jarlsberg cheese


List of Ingredients




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-sized 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 (4 ounces) grated low-fat Jarlsberg cheese

1 cup frozen peas, thawed

minced fresh parsley, for garnish



Recipe



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 or vegetable broth; stir quickly, cover tightly and steam 5 minutes. Remove from heat, add cheese and peas; stir to combine. Garnish with parsley and serve immediately.

Note: Dried lemon peel is available in the spice section of the supermarket.


Serves 4.