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Braised Chicken And Potatoes With Tarragon Broth


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Why I Love This Recipe

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.


Ingredients You'll Need

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


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