BRAISED CHICKEN AND POTATOES WITH TARRAGON BROTH

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

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

Notes

I found this recipe in a Cooking Light issue and we adapted it for our tastes. It was delicious! You could serve it as a soup or like we did, with a straining spoon. It was yummy along side some steamed broccoli.

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