Here’s my June column for Diane, the magazine for Curves fitness. It’s a recipe for braised chicken with morels and celery leaves, and it’s only 400 calories a serving. It even has cream and cognac.
Braised Chicken with Morels and Celery Leaves
June 10, 2013 by Erica
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Welcome to Ericademane.com
I am a chef, food writer, and herb lover who specializes in improvisational Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals, The New York Women's Culinary Alliance, The New York Culinary Historians, The Herb Society of America, and the Italian-based International Slow Food Movement, I live in New York City.
For more about me, see About Erica De Mane.
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Buy a copy of Williams-Sonoma Pasta.Buy a copy of my ebook, Pasta Improv
Erica De Mane 
great diet goody!
Erica, this recipe looks wonderful. I love chicken thighs; don’t understand why anyone would want a dried-up breast when these are consistently yummy no matter how long you cook them, and far more interesting in taste. Will definitely try this.
Thanks Sandwich Lady.
It’s a challenge to keep these Curves recipes down to 400 calories per serving, but it’s also fun. And this one really came out well. If you can get your hands on chanterelles, you’ll have something special.