Braised Chicken with Red Potatoes and Tarragon Broth Recipe Print Page

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Photo by: Lee Harrelson

Braised Chicken with Red Potatoes and Tarragon Broth

Serve this one-dish meal with a green salad and crusty bread.

Cooking Light SEPTEMBER 2007

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

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.

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

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Braised Chicken with Red Potatoes and Tarragon Broth recipe