Chicken Pot-Au-Feu

• 4 skinless boneless chicken breast halves 5 oz each
• 1 teaspoon olive oil
• 3 cups nonfat chicken broth
• 1 cup dry white wine
• 1 teaspoon dried thyme
• 12 potatoes red thin-skinned, 1 in. wide
• 8 baby carrots 4 in. long
• 4 baby bok choy 5 oz each
• 1 cup nonfat sour cream
• 1 tablespoon dijon mustard
• 2 tablespoons shallots chopped
• 1 tablespoon capers drained
• salt
• pepper

1. Rinse chicken and pat dry. Pour oil into a 5- to 6-quart nonstick pan over high heat. Add chicken and turn as needed to brown lightly on all sides, 4 to 5 minutes total. Transfer chicken to a bowl. To pan, add broth, wine, and thyme; cover and bring to a boil.
2. Meanwhile, scrub or peel potatoes. When broth is boiling, add potatoes. Cover, return to a boil, reduce heat, and simmer for 5 minutes.
3. As potatoes cook, peel carrots. Cut bok choy in half lengthwise; rinse well.
4. Add carrots to pan and arrange chicken in a single layer on vegetables. Cover and cook over medium heat for 10 minutes. Lay bok choy on chicken; cover and simmer until chicken is white in center of thickest part (cut to test), about 5 minutes longer.
5. In a small bowl, mix sour cream, mustard, shallots, and capers.
6. With a slotted spoon, transfer equal portions of chicken and vegetables to wide soup bowls. Ladle hot broth equally into bowls and add sour cream sauce, salt, and pepper to taste.

chicken breast halves, olive oil, nonfat chicken, white wine, thyme, potatoes, carrots, choy, nonfat sour cream, mustard, shallots, capers, salt, pepper

Taken from www.yummly.com/recipe/Chicken-Pot-Au-Feu-1651220 (may not work)