Braised Chicken with Red Potatoes and Tarragon Broth

2 tsp. olive oil
2 small shallots, finely chopped
1 lb. skinless, boneless chicken breast halves, cut into bite-sized pieces
2½ cups chicken broth
1/2 cup dry white wine
1 tsp. chopped fresh tarragon
1/2 tsp. salt
1 12oz. pkg. red potato wedges, cut into pieces
2 tbsp. chopped fresh flat-leaf parsley

Heat oil in a large saucepan over medium-high heat. Add shallots to pan; sauté
1 minute. Add chicken to pan; sauté 2 minutes or until browned. Add broth,
wine, tarragon, salt, and pepper; bring to a boil. Simmer 5 minutes,
stirring occasionally. Add potatoes; simmer 5 minutes or until potatoes
are tender. Remove from heat; stir in parsley.

4 servings