Braised Chicken with Red Potatoes and Tarragon Broth

Braised Chicken with Red Potatoes and Tarragon Broth Recipe
Lee Harrelson
Serve this one-dish meal with a green salad and crusty bread.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Robin Vitetta-Miller,

Cooking Light

September 2007
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