Categories: Poultry 
      Yield: 4 servings 
  
      4    Chicken breast halves 
    1/2 c  Dry white wine 
      2    Garlic cloves 
      2    Leeks 
      3    Celery stalks 
      2    Carrots* 
    1/2    Green cabbage 
      4    Potatoes 
      2    Tomatoes 
      1 ts Caraway seeds 
      2 ts Tarragon 
      1    Bay leaf 
           14 1/2 oz chicken broth 
      1    Parsley 
  
  Use boned and skinned chicken breasts. Crush garlic cloves.  Use white part 
  only of leeks, wash and cut into 1" slices.  Cut celery and carrots into 1" 
  slices. Core cabbage and cut into 8 wedges.  Use medium size Potatoes. 
  Spray a 4-5 qt nonstick saucepot with vegetable cooking spray and place 
  over moderate heat.  Saute chicken until lightly browned on both sides. Add 
  wine, garlic, leeks and celery.  Cook 5 minutes.  Add carrots, cabbage, 
  Potatoes, tomatoes, caraway seeds, tarragon (if no fresh, use 1 tsp. 
  dried), bay leaf and chicken broth (preferably reduced sodium and 
  defatted).  Bring to a boil over high heat; reduce heat to low. Cover and 
  cook until vegetables are tender, about 30 minutes.  Spoon chicken and 
  vegetables into heated soup plates with some of the broth. Sprinkle with 
  parsley.