Chicken Pot-Au-Feu

Recipe taken from the Shape magazine.

• Ready In: 22 mins
• Serves: 4

Ingredients

• 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

Directions

1. Preheat oven to 435 degrees.
2. Spray potatoes with olive oil spray; and season with salt and pepper.
3. Transfer potatoes to a baking sheet and roast 12 minutes.
4. 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.
5. 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.