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Ingredients

1 small rutabaga
2 medium parsnip
1 medium carrots
2 tablespoons margarine
1 pound chicken
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large leeks
2 cups chicken broth
2 tablespoons parsley

Preparation:

Bring a large pot of salted water to boiling. Add rutabaga, parsnips and carrot. Cover and cook for 10 mins. set aside. Melt butter in a large pot over medium heat. Dust chicken with flour seasoned with salt and pepper, setting aside any reserved flour. Brown chicken half at a time in pot with butter; remove when brown. Add leek to pot. Saute 3 mins. or until tender. Add 1 table spoon left over flour to pot. Stir to form paste. Stir in chicken broth. Bring to a boil and stir frequently. Return chicken to pot. Add vegetables; reduce heat to low cover and simmer for 10 mins. Sprinkle top with parsley.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 358.2
Total Sugars: 7.5g
Carb.: 29.4g
Fiber: 5.9g
Total Fats: 13.9g
Cholesterol: 71.4mg
Protein: 29.4g
Sodium: 373.8mg

Detailed Nutrition...

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^*Data provided by USDA