INGREDIENTS

  • 2 teaspoons olive oil
  • 1/3 cup finely chopped shallots (about 2 small)
  • 1 lb chicken breast halves , 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

DIRECTIONS

  1. Heat oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 1 minute.
  2. 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.
  3. Add potatoes; simmer 5 minutes or until potatoes are tender. Remove from heat; stir in parsley.