Chicken Pot-Au-Feu

• 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

1. Preheat oven to 435 degrees.
2. Spray potatoes with olive oil spray; and season with salt and pepper.
3. Transfer potatoes to a baking sheet and roast 12 minutes.
4. 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.
5. 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.

gold potatoes, chicken breasts, carrots, mushroom, garlic, fines herbes, white wine, chicken broth, swiss chard

Taken from www.food.com/recipe/chicken-pot-au-feu-126551 (may not work)