Chicken Waterzoii

Title: Chicken Waterzoii
Categories: Chicken
Yield: 2 servings

1 lb 5 oz chicken parts, skinned
1/4 ts Salt
2 Sprigs parsley
1 ds White pepper
3 Peppercorns
2 ts Margarine
1 ds Ground nutmeg
1 1/2 c Hot water
1 tb Lemon juice
1 md Celery rib, in pieces
1 Egg, beaten
1 md Leek, trimmed, split in half, washed
2 Thin lemon slices for garnish
1/2 md Carrot, in pieces
1 Pkt instant chicken broth and seasoning mix
s2 tb Evaporated skimmed milk

Sprinkle chicken with salt and white pepper. Heat margarine in a 3- quart saucepan until bubbly and hot. Reduce heat to low and add chicken cover and cook, turning chicken occasionally, for about 10 minutes (DO NOT BROWN). Add water, celery, leek, carrot, broth mix, parsley, peppercorns and nutmeg and bring to a boil. Reduce heat to low, cover, and let simmer until chicken is tender, 35 to 40 minutes.

Using a slotted spoon, remove chicken to serving plate and keep warm. Set sieve over bowl and strain broth discard solids and return broth to saucepan. Stir in lemon juice. Combine egg and milk in small bowl gradually stir mixture into broth. Return chicken to pan and cook over low heat until broth is thickened slightly. Serve garnished with lemon slices.

Makes 2 servings.