Chicken

Olive-oil cooking spray

2 potatoes, cut into 1-inch strips

Salt and black pepper

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

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

12 baby carrots

1 cup sliced mushrooms

1 t minced garlic

1 t seasoning salt

1/2 cup dry white wine

2 cups reduced-sodium, fat-free chicken broth

2 cups chopped Swiss chard

Preheat oven to 425 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 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 onion, carrots,

1 minute to sear vegetables. Add wine and simmer

1/4 cup. Add broth and simmer

5 minutes. Add Swiss chard to one

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

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

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