Chicken Pot-Au-Feu



  • 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
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    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.
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