Chicken Pot-au-Feu

This main dish is not only tasty but rich in calcium, cancer-fighting sulfur compounds, folate, immune-boosting lentinan, potassium, and protein.

Serves: 4

Prep Time: 3-5 minutes

Cook Time: 12 minutes

Nutrition Score per serving:

272 calories, 68 g calcium, 30 g carbs (44%), 3.3 g fat (11%), 4 g fiber, 30.6 g protein (45%), <1 g saturated fat, 351 mg sodium

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Ingredients

8 fingerling potatoes, or 2 yellow-fleshed (Yukon gold) potatoes, cut into 1-inch strips 4 (4-ounce) skinless, boneless chicken breast halves (or skinless pheasant or duck breast 1 leek, halved lengthwise and cut into 1/2-inch-thick slices 12 baby carrots 1 cup sliced cremini mushrooms (or fresh, pre-sliced button mushrooms) 1 tspn minced garlic 1 tspn fines herbes (aka "fine herbs," a traditional blend in most grocery-store spice sections) 1/2 cup dry white wine 2 cups reduced-sodium, fat-free chicken broth 2 cups Swiss chard, chopped Olive-oil cooking spray Salt and black pepper to taste

Directions

Preheat oven to 425° F. Spray potatoes with cooking spray; season with salt and pepper. Transfer potatoes to a baking sheet and roast 12 minutes, until soft to the touch.

Meanwhile, salt and pepper both sides of the chicken. Spray a large nonstick skillet with cooking spray and set over high heat. Add chicken to hot pan and sear 1 minute per side, until golden brown. Add leek, carrots, mushrooms, garlic and herbs; cook 1 minute to sear vegetables. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer for 5 minutes. Add Swiss chard to one side of the pan and simmer for 1 minute, until chicken is cooked through and greens are wilted.

To serve, place chard in the bottom of four shallow bowls. Slice chicken crosswise into five pieces each and arrange atop chard. Arrange potatoes and remaining vegetables around chicken. Ladle remaining broth over the top.