1 tbsp olive oil
2 tbsp chopped shallot
2 (14 1/2 oz) cans reduced sodium chicken broth, plus 1 cup water
1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes
4 oz ham, chopped
1/2 tsp dried sage leaves
1 lemon
1/2 tsp salt (I omitted this as the ham has enough salt for me)
1/2 tsp pepper
- Heat oil in large saucepan over medium heat. Add shallot; cook 1 minute, until softened. Add broth, water, chicken, ham and sage. Bring o a boil. Reduce heat to low. Cook 5 minutes, until chicken is almost cooked through.
- Add 1 tsp grated lemon rind, 2 tsp lemon juice, salt and pepper. Cook 2 to 3 minutes more.
- Enjoy
