Cooking Light JULY 2010
Cut each chicken breast half into 4 pieces; dredge in flour. Heat oil in a Dutch oven over medium heat; add chicken, and cook until lightly browned, stirring occasionally.
Add potato and remaining ingredients to Dutch oven; add water to cover. Cover, reduce heat, and simmer 30 to 35 minutes or until vegetables are tender. Remove and discard bay leaf.
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