Poulet Bonne Femme

By Tonya_Speed

NUTRITION per serving: 334 Calories; 8g Fat; 34g Protein; 31g Carbohydrate; 5g Dietary Fiber; 76mg
Cholesterol; 649mg Sodium. Exchanges: 1 Grain (Starch); 4 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat. Points: 7

Ingredients

• 1 1/2 tablespoons vegetable oil
• 6 boneless skinless chicken breasts
• Salt and pepper to taste
• 1 1/2 tablespoons butter
• 12 baby carrots
• 12 pearl onions
• 1 1/2 cups low sodium chicken broth
• 1 1/2 teaspoons tarragon
• 1/3 teaspoon thyme
• 1 bay leaf
• 5 medium russet potatoes, peeled and sliced

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a skillet over medium-high heat, brown chicken breasts on both sides in oil. Don't worry about cooking through; just brown the outsides nicely; season with salt and pepper to taste. Remove from skillet and place in slow cooker. Reduce skillet heat to medium-low; add butter and melt. Add onions and carrots
and sauté till onions are lightly browned. Add to slow cooker. Pour chicken broth into skillet and scrape up the browned bits from the bottom of the pan; pour broth over chicken in slow cooker. Add tarragon, thyme, bay leaf and potatoes. Cover and cook on low heat setting for about 6 hours, or until chicken is done.

SERVING SUGGESTION: Creamed spinach and warm crusty rolls.