Chicken Pot-Au-Feu
By: Anonymous
Published: Thursday, February 11, 2010 - 4:05pm

Ingredients




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

Preparation

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. 7 NOTES : This dish is hearty enough that you'll want a knife and fork in addition to a spoon.