Prep 15 mins
Cook 15 mins
- 2 teaspoons olive oil
- 1⁄3 cup finely chopped shallot (about 2 small)
- 1 lb chicken breast halve, cut into bite-sized pieces
- 2 1⁄2 cups reduced-sodium fat-free chicken broth
- 1⁄2 cup dry white wine
- 1 teaspoon chopped fresh tarragon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 12 ounces red potatoes, cut into 1/2-inch pieces
- 2 tablespoons chopped fresh flat-leaf parsley
- Heat oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 1 minute.
- Add chicken to pan; sauté 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.
This was very delicious! But it needed some help: more olive oil, more salt and longer simmering time. I went ahead and added my potatoes at step 2 (I had to sub russets for the reds, and I only had dried tarragon - used 1 tsp. and the flavor came through beautifully). Simmering for about 25 minutes produced tender potatoes. I thought the sauce needed a little something more, so I zested a lemon into it. We found that mashing the potatoes on the plate (with a fork) and then spooning the sauce/drippings over each serving enhanced the eating experience! Pretty and flavorful, with the minor adjustments mentioned. Served with steamed broccoli and cauliflower, and super crunchy multigrain bread. Very, very good!