| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 8 fingerling potatoes
- Olive oil cooking spray
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons fresh herb mix (equal parts finely chopped fresh basil, oregano, flat-leaf parsley, and thyme)
- 1 medium zucchini
- 4 (4-ounce) chicken or pheasant breasts, skin removed
- 1/4 teaspoon extra-virgin olive oil
- 1 leek (white part only), cut in 1/2 lengthwise, cut into 1/2-inch slices
- 8 baby carrots
- 1 cup morel or small crimini mushrooms
- 1 teaspoon minced garlic
- 1/2 cup white wine
- 2 cups chicken stock, or canned chicken broth
- 4 cups chopped Swiss chard
Instructions
- Preheat the oven to 400 degrees F.
- Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs. Place the potatoes on a baking sheet and roast for 10 minutes or until soft to the touch.
- Slice the zucchini in thirds crosswise; slice each piece into quarters lengthwise. For a classic French presentation, round the angled sides to form 12 oval sticks
- Season the chicken with the remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon herbs. Heat a saute pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Sear the chicken breasts on 1 side for about 2 minutes and turn over. Add the leeks, carrots, mushrooms, zucchini, and garlic. Cook, stirring constantly, for 1 minute to sear the vegetables. Add the white wine, and boil until the wine is reduced by half, about 2 minutes. Stir in the stock and bring to boil. Reduce heat and simmer until the chicken is cooked through, 7 to 10 minutes. Add the Swiss chard to 1 side of the pan to braise the greens in the cooking liquid, about 1 minute.
- To serve: Place 1/2 cup of the Swiss chard in the center of 4 large soup bowls. Slice each chicken breast on an angle into 5 pieces. Arrange the chicken on top of the Swiss chard. Divide the vegetables among the 4 bowls and ladle the broth around the vegetables.
Nutrition Facts
| Calories | 290 |
| Total Fat | 2.5 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 80 milligrams |
| Sodium | 500 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 4 grams |
| Protein | 37 grams |
Reviews
I love this recipe. Not only is it delicious and quick but it also gave me an excuse to try swiss chard!
Thank you !
I make this dish quite often with a few changes in the recipe. I use napa cabbage (aka Chinese cabbage) instead of the Swiss chard andI omitted the fingerling potatoes. Depending on who I serve it to, I usually serve it with brown rice at the bottom of the shallow bowl or sometimes mint couscous. It’s always a hit to whomever I serve it with and the warmth and the lightness of the dish always results in seconds (of course that defeats the purpose of eating lite – but it’s that good).
This was really yummy. I’m doing to low-carb diet thing, so I omitted the fingerling potatoes. My husband wasn’t too sure that he’d like chard since it has a bit of a beet taste, but he cleaned the pot!