Shelly's Recipe

CHICKEN POT-AU-FEU

Category: Chicken

2 potatoe, cut into 1 inch strips
Salt and pepper
4 (4 oz) boneless, skinless chicken breast halves
1 small onion, halved lengthwise and cut into 1/2 inch thick slices
12 baby carrots
1 cup sliced mushrooms
1 tsp minced garlic and seasoning salt
1/2 cup dry white wine
2 cups chicken broth and chopped spinach or Swiss chard

Preheat oven to 425. Sprinkle potatoes with olive oil and season with salt and pepper. Transfer potatoes to a baking sheet and roast for 12 minutes, until soft to the touch.

Season chicken with salt and pepper. Spray a skillet with cooking spray and set over hight heat. Add chicken and sear 1 minut per side, until golden brown. Add vegetables, garlic and seasoning salt. Cook 1 minute to sear vegetables. Add wine and simmer 1 minut, until liquid reduces to 1/4 cup. Add broth and simmer 5 minutes. Add spinach to one side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted.

To serve, place spinach in the bottom of 4 shallow bowls. Slice chicken crosswise into 5 pieces each and arrange on top of spinach. Arrange potatoes and remaining vegetables around chicken and ladle remaining broth over top. Serves 4