Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     skinless chicken breast halves (pounded)
  1                Tsp  dried thyme
  1             Medium  garlic clove (crushed)
  1              Small  sweet onion (chopped)
  1              Large  leek (halved & cut into 1-inch pieces)
  1              Large  carrot (julienned)
  3             Medium  red skinned potatoes (diced)
  1                Can  Italian tomatoes (drained & sliced) -- (16 oz.)
     1/4          Tsp.  marjoram
  1              Small  green zucchini (sliced thin diagonally)
  1              Small  yellow zucchini (sliced thin & halved)
  1                Can  consommi -- (16oz.)
  2               Cups  water
  2               Cans  chicken broth -- (16 oz.)
     1/4           Cup  chopped parsley
  1                     bay leaf
  8                     black peppercorns
  6                     fennel seed
  2             Medium  garlic cloves (crushed)

Preparation:

Rub chicken breasts with piece of crushed garlic and sprinkle with thyme. Heat small amount of oil in large skillet. On high heat quickly sear both sides chicken breast. Transfer to plate and season with salt and pepper. Add consomme and scrape bits off bottom of skillet. Add chicken stock and water. Tie peppercorns, garlic, bay leaf and fennel seed into cheese cloth. Add to stock. Add onions, leeks, carrots, tomatoes and potatoes to skillet and bring to boil. Reduce heat and simmer for 6 minutes. Add chicken and simmer for a further 1O minutes. Add green and yellow zucchini, simmer 2 minutes. Remove cheese cloth bag and discard. Remove chicken pieces, julienne and return to skillet. Add chopped parsley. Serve with freshly grated pannesan and crusty bread. Wisdom doesn't always come with age...sometimes age just shows up all by itsel

Nutritional Information:

209 Calories (kcal); 8g Total Fat; (32% calories from fat); 16g Protein; 23g Carbohydrate; 0mg Cholesterol; 1581mg Sodium