 |
Prep Time: 5 Minutes Cook Time: 17 Minutes |
Ready In: 22 Minutes Servings: 4 |
|
Recipe taken from the Shape magazine. Ingredients:
2 yukon gold potatoes, cut into 1 inch strips |
16 ounces boneless skinless chicken breasts |
1 leek, halved lengthwise and cut into 1/2 inch slices |
12 baby carrots |
1 cup mushroom, fresh and sliced |
1 teaspoon garlic, minced |
1 teaspoon fines herbes |
1/2 cup dry white wine |
2 cups reduced-sodium fat-free chicken broth |
2 cups swiss chard, chopped |
Directions:
1. Preheat oven to 435 degrees.
2. Spray potatoes with olive oil spray; and season with salt and pepper.
3. Transfer potatoes to a baking sheet and roast 12 minutes.
4. Meanwhile, salt and pepper both sides of chicken. spray a large nonstick skillet with cooking spray and set over high heat. Add chicken and sear 1 minute per side. Add leek, carrots, mushrooms, garlic and herbs; cook 1 minute. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer 5 minutes. Add chard to one side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted.
5. To serve, place chard in the bottom of 4 bowls. Slice chicken into 5 pieces each and arrange atop chard. Put potatoes and remaining vegetables around chicken and ladle remaining broth on top.
|
|