The Hummingbird Inn Goshen (Shenandoah Valley), Virginia An enjoyable get-away in an cozy, comfortable country setting. Contact Info | Email this page to a Friend | Click to see a map  | Additional Pages... Introduction Guest Rooms/Rates Special Packages Kid Friendly Weddings Pets Welcome   Availability Search: See which rooms are available during your stay. Check in: Check out: Powered by Webervations Clear search results Rooms Available from  to  Learn more about these rooms These are our base rates - certain discounts and/or charges may apply

Ingredients:
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)
1-16-oz. can Italian tomatoes (drained & sliced)
1/4 tsp. marjoram
1 small green zucchini (sliced thin diagonally)
1 small yellow zucchini (sliced thin & halved)
I 16-oz. can consommé
2 cups water
2 16-oz. cans chicken broth
1/4 cup chopped parsley
1 bay leaf
8 black peppercorns
6 fennel seed
2 medium garlic cloves (crushed)

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 consommé 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. Serves 4.

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