Prep 5 mins
Cook 17 mins
Recipe taken from the Shape magazine.
- 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
- Preheat oven to 435 degrees.
- Spray potatoes with olive oil spray; and season with salt and pepper.
- Transfer potatoes to a baking sheet and roast 12 minutes.
- 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.
- 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.
I thought this was a really tasty dish. We cooked the chicken and carrot ahead of time like Toni suggested but the prep time was alot longer than I thought it would be. I thought the carrots were fine but everyone else wanted them a little bit softer. I also used spinach as that was the only thing I had on hand but I know that wouldn't have changed the flavor any. I really enjoyed this and it was quite different than what we usually have. Will make again. Thanks for posting this.
The end results were really good, flavorful but light. Each of the vegetables enriched the broth but still managed to maintain a distinct flavor. Similarly, the chicken was delicate and moist. Don't skip the wine as it was important to the chartacter of the final dish. I used spinach instead of chard - just out of personal preference. All that said, the preparation turned out to be a bit more fussy than the directions would suggest. At the end of the 5 minute simmer, I found the musrooms were tender as were the leeks but neither the chicken nor the carrots were done. I removed the former and let the pot poach another 2-3 minutes. I then returd the leeks and mushrooms just after adding the spinach. Turned out to be fine as the potatoes were also not quite done after 12 minutes. I would suggest starting the chicken and carrots sooner so that everything is ready at the same time. Lovely recipe Katie.
Now this was excellent! I'm a garlic freak so I put about 5 cloves, but he otherwise followed the recipe. White whine and garlic, now you can't go wrong with that. The veggies were so tasty and the sauce was absolutely fabulous.