French Chicken Stew(Low-Fat)

• 4 skinless, boneless chicken breast halves
• 2 tsp. olive oil
• 1 c. green onions, thinly sliced
• 1/2 c. onion, sliced
• 2 c. tomato, peeled, seeded and chopped
• 1 1/2 c. chicken broth
• 1 c. white wine
• 4 cloves garlic, minced
• 1 bay leaf
• 1 tsp. dried whole thyme
• 1/2 tsp. fennel seed, crushed
• 1/4 tsp. salt
• 1/8 tsp. saffron powder
• dash of ground red pepper
• 2 1/3 c. sliced new potatoes

1. Place chicken in a large saucepan; cover with cold water. Bring to a boil over high heat.
2. Cover, reduce heat and simmer 15 minutes or until done.
3. Drain chicken, reserving broth for another use.
4. Set aside.

skinless, olive oil, green onions, onion, tomato, chicken broth, white wine, garlic, bay leaf, thyme, fennel, salt, saffron powder, ground red pepper, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579768 (may not work)