Ingredients
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2 yukon gold potatoes, cut into 1 inch strips
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16 ounces boneless skinless chicken breasts
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12 baby carrots
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1 teaspoon garlic, minced
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1 teaspoon fines herbes
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1/2 cup dry white wine
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2 cups swiss chard, chopped
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1 cup mushroom, fresh and sliced
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1 leek, halved lengthwise and cut into 1/2 inch slices
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2 cups reduced-sodium fat-free chicken broth
Instructions
- 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.