Braised Chicken with Red Potatoes and Tarragon Broth

2 Reviews
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Lee Harrelson
Yield:
4 servings (serving size: 1 1/4 cups)
Robin Vitetta-Miller
September 2007
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 227
  • Caloriesfromfat 15%
  • Fat 3.9g
  • Satfat 0.7g
  • Monofat 2.1g
  • Polyfat 0.6g
  • Protein 29.2g
  • Carbohydrate 16.2g
  • Fiber 1.8g
  • Cholesterol 66mg
  • Iron 1.6mg
  • Sodium 831mg
  • Calcium 33mg

How to Make It

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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