Chicken Pot-au Feu

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs.

3. 3

   Place the potatoes on a baking sheet and roast for 10 minutes or until soft to the touch.

4. 4

   Slice the zucchini in thirds crosswise; slice each piece into quarters lengthwise.

5. 5

   For a classic French presentation, round the angled sides to form 12 oval sticks

6. 6

   Season the chicken with the remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon herbs.

7. 7

   Heat a saute pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan.

8. 8

   Sear the chicken breasts on 1 side for about 2 minutes and turn over.

9. 9

   Add the leeks, carrots, mushrooms, zucchini, and garlic.

10. 10

    Cook, stirring constantly, for 1 minute to sear the vegetables.

11. 11

    Add the white wine, and boil until the wine is reduced by half, about 2 minutes.

12. 12

    Stir in the stock and bring to boil.

13. 13

    Reduce heat and simmer until the chicken is cooked through, 7 to 10 minutes.

14. 14

    Add the Swiss chard to 1 side of the pan to braise the greens in the cooking liquid, about 1 minute.

15. 15

    To serve: Place 1/2 cup of the Swiss chard in the center of 4 large soup bowls.

16. 16

    Slice each chicken breast on an angle into 5 pieces.

17. 17

    Arrange the chicken on top of the Swiss chard.

18. 18

    Divide the vegetables among the 4 bowls and ladle the broth around the vegetables

19. 19

    Per serving: Calories 290; Protein 37g; Total Fat 2.5g; Saturated Fat 0.5g; Carbohydrates 25g; Dietary Fiber 4g; Cholesterol 80mg; Sodium 500mg

* Per serving · 4 servings · Values may vary.