Braised Chicken With Red Potatoes And Tarragon Broth

• 2 teaspoons olive oil
• 1/3 cup finely chopped shallots (about 2 small)
• 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
• 2 1/2 cups fat-free, less-sodium chicken broth
• 1/2 cup dry white wine
• 1 teaspoon chopped fresh tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (12-ounce) package red potato wedges (such as Simply Potatoes), cut into 1/2-inch pieces
• 2 tablespoons chopped fresh flat-leaf parsley

1. Heat oil in a large saucepan over medium-high heat. Add shallots to pan; saute 1 minute. Add chicken to pan; saute 2 minutes or until browned. Add broth, wine, tarragon, salt, and pepper; bring to a boil. Simmer 5 minutes, stirring occasionally. Add potatoes; simmer 5 minutes or until potatoes are tender. Remove from heat; stir in parsley.

olive oil, shallots, skinless, chicken broth, white wine, tarragon, salt, freshly ground black pepper, potatoes, flatleaf

Taken from www.myrecipes.com/recipe/braised-chicken-with-red-potatoes-tarragon-broth (may not work)