Serves 4 Low Fat
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,
mushrooms, garlic and seasoning salt cook 1 minute to sear vegetables. Add wine and simmer 1
minute, until liquid reduces to 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,
place chard in the bottom of 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.
