Braised Chicken with Red Potatoes and Tarragon Broth

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

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 15%
  • Fat: 3.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 29.2g
  • Carbohydrate: 16.2g
  • Fiber: 1.8g
  • Cholesterol: 66mg
  • Iron: 1.6mg
  • Sodium: 831mg
  • Calcium: 33mg

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

  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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