Chicken-Mushroom Ragout

Serve this homey, full-flavored dish with a crusty loaf of
bread and a fresh green salad.

Makes 4 servings

Ingredients

1  14 1/2 ounce can reduced-sodium chicken broth
1 tablespoon horseradish mustard
1/4 teaspoon pepper
2 sprigs fresh thyme or 1/2 teaspoon dried thyme, crushed
4 boneless, skinless chicken thighs, cut into bite-size pieces (12 ounces total)
8 ounces fresh mushrooms, halved (3 cups)
1 cup sliced carrots
1 cup sliced leeks
1 cup water
2 tablespoons cornstarch

In a large saucepan or Dutch oven combine chicken broth, mustard, thyme, and
pepper.  Stir in chicken, mushrooms, carrots, and leeks.  Bring to boiling.  
Reduce heat; cover and simmer 15 minutes.  Remove thyme sprigs,
if using.  Combine water and cornstarch.  Stir in chicken mixture. Cook
and stir till thickened and bubbly.  Cook and stir for 2 minutes more. Serve in bowls.

POINTS:  3

PER SERVING:  154 Calories, 5 g Total Fat, 1 g Saturated Fat,
41 mg Cholesterol, 285 mg Sodium, 13 Total Carbohydrate,
3 g Dietary Fiber, 15 g Protein