CHICKEN POT-AU-FEU

Chicken Pot-Au-Feu image

Provided by katie in the UP

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

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2 yukon gold potatoes, cut into 1 inch strips
16 ounces boneless skinless chicken breasts
1 leek, halved lengthwise and cut into 1/2 inch slices
12 baby carrots
1 cup mushroom, fresh and sliced
1 teaspoon garlic, minced
1 teaspoon fines herbes
1/2 cup dry white wine
2 cups reduced-sodium fat-free chicken broth
2 cups swiss chard, chopped

Steps:

Preheat oven to 435 degrees.
Spray potatoes with olive oil spray; and season with salt and pepper.
Transfer potatoes to a baking sheet and roast 12 minutes.
Meanwhile, salt and pepper both sides of chicken. spray a large nonstick skillet with cooking spray and set over high heat. Add chicken and sear 1 minute per side. Add leek, carrots, mushrooms, garlic and herbs; cook 1 minute. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer 5 minutes. Add chard to one side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted.
To serve, place chard in the bottom of 4 bowls. Slice chicken into 5 pieces each and arrange atop chard. Put potatoes and remaining vegetables around chicken and ladle remaining broth on top.

Nutrition Facts : Calories 240.7, Fat 1.7, SaturatedFat 0.4, Cholesterol 65.8, Sodium 145.1, Carbohydrate 21.6, Fiber 2.6, Sugar 3.7, Protein 28.9