Braised chicken and red potatoes in tarragon broth

Ingredients

1-2 teaspoons of olive oil

1/3 cup finely chopped shallots

1 pound boneless and skinless chicken breast, cut into bite-size pieces

2 1/2 cups fat-free chicken broth

1/2 cup of white wine

1/2 teaspoon fresh tarragon, chopped

1/4 teaspoon black pepper, freshly ground

1 pack red potato wedges, cut into bite-size pieces

2 tablespoons fresh parsley, chopped

Directions

In a large saucepan, heat oil over medium-high heat. Add shallots; sauté for a minute. Put in chicken and continue sautéing for another 2 minutes.

Add the broth, wine, tarragon, salt, and pepper; once boiling simmer for 5 minutes while occasionally stirring. Add the potatoes; simmer until potatoes are tender.

Remove from heat; stir in parsley and serve.