Braised Chicken with Red Potatoes and Tarragon Broth

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup cooking wine dry white
• 2.5 cups less-sodium chicken broth fat-free
• 2 tablespoons flat-leaf parsley fresh chopped
• 1 teaspoon tarragon fresh chopped
• 2 teaspoons olive oil 
• 12 ounce potato wedges red cut into 1/2-inch pieces (such as Simply Potatoes)
• 0.5 teaspoon salt 
• 0.3 cup shallots finely chopped ( 2 small)
• 1 pound chicken breast halves boneless skinless cut into bite-sized pieces

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Add shallots to pan; saut 1 minute.
3. Add chicken to pan; saut 2 minutes or until browned.
4. Add broth, wine, tarragon, salt, and pepper; bring to a boil. Simmer 5 minutes, stirring occasionally.
5. Add potatoes; simmer 5 minutes or until potatoes are tender.
6. Remove from heat; stir in parsley.