Braised Chicken with Red Potatoes and Tarragon Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this one-dish meal with a green salad and crusty bread. Ingredients:
2 teaspoons olive oil |
1/3 cup finely chopped shallots (about 2 small) |
1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces |
2 1/2 cups fat-free, less-sodium chicken broth |
1/2 cup dry white wine |
1 teaspoon chopped fresh tarragon |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (12-ounce) package red potato wedges (such as simply potatoes), cut into 1/2-inch pieces |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 1 minute. Add chicken to pan; sauté 2 minutes or until browned. Add broth, wine, tarragon, salt, and pepper; bring to a boil. Simmer 5 minutes, stirring occasionally. Add potatoes; simmer 5 minutes or until potatoes are tender. Remove from heat; stir in parsley.
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