Braised Chicken And Potatoes With Tarragon Broth
CATEGORIES
INGREDIENTS
- 2 tsp olive oil
- 1/3 cup white onion
- 1 pound skinless, boneless chicken cut into bite size pieces
- 2 1/2 cups fat free chicken broth
- 1/2 cup white wine
- **All I had was cooking wine, so I added a splash of that then broth**
- 1 tsp dry tarragon leaves
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 package (12 oz) red potato wedges such as Simply Potatoes
- 2 tbls chopped fresh parsely
- **I left this out because we didn't have it on hand**
- 1 tsp red pepper flakes
DIRECTIONS
- Directions:
- Heat oil in large saucepan over medium-high heat. Add shallots (onions) to pain, saute 1 minute. Add chicken to pan, saute 2 minutes or until browned. Add broth, wine, tarragon, salt, pepper to pan. Bring this to a boil. Simmer 5 minutes, stirring occasionally. Add potatoes, simmer 5 minutes or until potatoes are tender (I did this for about 7-10 minutes). Remove from heat, add parsley.
- Yields: 4 servings (1 1/4 cup serving size)
- Calories: 227
- Fat: 3.9
- Fiber: 1.8
- Total POINTS: 5