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Steamed chicken & vegetables with wine sauc

Yield: 4 Servings

Ingredients:

• 1 (3 1/2-lb) chicken cut up
• 2 Unpeeled zucchini *
• 2 Large carrots; peeled *
• 2 Potatoes; peeled *
• 1 Large stalk celery *
• 2 Sprigs parsley
• 1 Sprig tarragon
• 1 Bay leaf Salt (optional) MMMMM-------------------------WINE SAUCE------------------------------
• 1 c Dry white wine
• 1 Shallot; minced
• 1 tb Margarine
• 1 c Chicken stock

Instructions:

Pepper *Note: Zucchini carrots potatoes and celery should be thickly sliced diagonally. Place chicken pieces on steamer rack. Top with zucchini carrots potatoes celery parsley tarragon and bay leaf. Season to taste with salt. Cover and steam over hot water 45 minutes or until chicken and vegetables are tender. To make sauce boil wine until reduced by half. In another saucepan saute shallot in margarine until tender. Add wine and stock and cook until reduced by one-third. Season to taste with pepper. Serve chicken in soup bowls with pan liquids and pass sauce on side.

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