Waterzooi de Poulet

2 TBL Butter (I usually use I Can't believe it's not butter, light)
2 Carrots, peeled and diced
2 leeks, chopped, rinsed and dried
2 all purpose potatoes, peeled and diced
Salt and white pepper
6 cups chicken stock
1 fresh bay leaf
4 spriges fresh parsley, plus a handful chopped for garnish
4 sprigs fresh thyme
4 boneless, skinless chicken breasts (8 oz)
1 cup cream (I use 1/2 and 1/2)
1 large egg yolk

Crusty baguette, warmed

In a deep pot, over moderate heat, melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay leaf, parsely and thyme and add to the pot with chicken stock. Add chicken to pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg yolk together. Add a ladle of cooking broth to mixture to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2-3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.

Number of Servings: 4

Recipe submitted by SparkPeople user LAURALOVESMSU.