Chicken Pot-Au-Feu

Name: Chicken Pot-Au-Feu
Ingredients: 4 skinless boneless chicken breast halves 5 oz each; 1 teaspoon olive oil; 3 cups nonfat chicken broth; 1 cup dry white wine; 1 teaspoon dried thyme; 12 potatoes red thin-skinned, 1 in. wide; 8 baby carrots 4 in. long; 4 baby bok choy 5 oz each; 1 cup nonfat sour cream; 1 tablespoon dijon mustard; 2 tablespoons shallots chopped; 1 tablespoon capers drained; salt; pepper

14 ingredients

6 steps

Ingredients

4 skinless boneless chicken breast halves 5 oz each
1 teaspoon olive oil
3 cups nonfat chicken broth
1 cup dry white wine
1 teaspoon dried thyme
12 potatoes red thin-skinned, 1 in. wide
8 baby carrots 4 in. long
4 baby bok choy 5 oz each
1 cup nonfat sour cream
1 tablespoon dijon mustard
2 tablespoons shallots chopped
1 tablespoon capers drained
salt
pepper

Directions

1

Rinse chicken and pat dry. Pour oil into a 5- to 6-quart nonstick pan over high heat. Add chicken and turn as needed to brown lightly on all sides, 4 to 5 minutes total. Transfer chicken to a bowl. To pan, add broth, wine, and thyme; cover and bring to a boil.
2

Meanwhile, scrub or peel potatoes. When broth is boiling, add potatoes. Cover, return to a boil, reduce heat, and simmer for 5 minutes.
3

As potatoes cook, peel carrots. Cut bok choy in half lengthwise; rinse well.
4

Add carrots to pan and arrange chicken in a single layer on vegetables. Cover and cook over medium heat for 10 minutes. Lay bok choy on chicken; cover and simmer until chicken is white in center of thickest part (cut to test), about 5 minutes longer.
5

In a small bowl, mix sour cream, mustard, shallots, and capers.
6

With a slotted spoon, transfer equal portions of chicken and vegetables to wide soup bowls. Ladle hot broth equally into bowls and add sour cream sauce, salt, and pepper to taste.