Braised Chicken And Potatoes With Tarragon Broth
  • 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
  1. Directions:
  2. 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.
  3. Yields: 4 servings (1 1/4 cup serving size)
  4. Calories: 227
  5. Fat: 3.9
  6. Fiber: 1.8
  7. Total POINTS: 5
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.