Ingredients Jump to Instructions ↓

  1. Serves 4 Low Fat

  2. Olive-oil cooking spray

  3. 2 potatoes, cut into 1-inch strips

  4. Salt and black pepper

  5. 4 (4-ounce) skinless, boneless chicken breast halves

  6. 1 small onion, halved lengthwise and cut into 1/2-inch-thick slices

  7. 12 baby carrots

  8. 1 cup sliced mushrooms

  9. 1 t minced garlic

  10. 1 t seasoning salt

  11. 1/2 cup dry white wine

  12. 2 cups reduced-sodium, fat-free chicken broth

  13. 2 cups chopped Swiss chard

  14. Preheat oven to 425 Spray potatoes with cooking spray; season with salt and pepper. Transfer potatoes

  15. to a baking sheet and roast 12 minutes, until soft to the touch. Meanwhile, salt and pepper both sides of chicken. Spray a large nonstick skillet with cooking spray and set over high

  16. heat. Add chicken to hot pan and sear 1 minute per side, until golden brown. Add onion, carrots,

  17. 1 minute to sear vegetables. Add wine and simmer

  18. 1/4 cup. Add broth and simmer

  19. 5 minutes. Add Swiss chard to one

  20. side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted. To serve,

  21. 4 shallow bowls. Slice chicken crosswise into 5 pieces each and arrange

  22. atop chard. Arrange potatoes and remaining vegetables around chicken and ladle remaining broth over the top.


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