Quick Pot-Au-Feu(Low-Fat)

• 4 boneless chicken breast halves
• 1 tsp. dried thyme
• 4 c. beef broth (MBT brand is good)
• 2 large leeks, white and pale green parts only, halved lengthwise, and cut crosswise into 1-inch pieces
• 3 large tomatoes, cut into 1/4-inch strips lengthwise
• 1 bay leaf
• 1 large or 2 small garlic cloves, crushed
• 1 small zucchini, cut diagonally into 1/4-inch thick slices
• 1/4 c. chopped fresh parsley

1. Rub chicken breast
2. with 1/3 teaspoon of the thyme.
3. Season with salt and pepper. Heat large deep nonstick skillet and add the chicken.
4. Sear quickly on both sides, about 15 minutes. Remove chicken, add stock, leeks, carrots, tomatoes, bay leaf and garlic to skillet and bring to boil.
5. Reduce heat and simmer until the vegetables are almost tender.
6. Return chicken and accumulated juices to skillet and simmer until chicken is cooked through.

chicken breast halves, thyme, beef broth, leeks, tomatoes, bay leaf, garlic, zucchini, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=624223 (may not work)