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Braised Chicken with Red Potatoes and Tarragon Broth

Lee Harrelson
Yield 4 servings (serving size: 1 1/4 cups)
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

Nutrition Information

  • calories 227
  • caloriesfromfat 15 %
  • fat 3.9 g
  • satfat 0.7 g
  • monofat 2.1 g
  • polyfat 0.6 g
  • protein 29.2 g
  • carbohydrate 16.2 g
  • fiber 1.8 g
  • cholesterol 66 mg
  • iron 1.6 mg
  • sodium 831 mg
  • calcium 33 mg

How to Make It

  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.