Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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

Robin Vitetta Miller
Recipe by Cooking Light September 2007

Gallery

Credit: Lee Harrelson

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

227 calories; calories from fat 15%; fat 3.9g; saturated fat 0.7g; mono fat 2.1g; poly fat 0.6g; protein 29.2g; carbohydrates 16.2g; fiber 1.8g; cholesterol 66mg; iron 1.6mg; sodium 831mg; calcium 33mg.
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