Chicken Pot-au-Feu

Ingredients

• 4 (6 ounce) boned, skinned chicken breast halves
• 1/2 teaspoon olive oil
• 3 cups fat-skimmed chicken broth
• 1 cup dry white wine
• 1 teaspoon dried thyme
• 12 red thin-skinned potatoes (1 in. Wide)
• 8 baby carrots (4 in. Long)
• 4 baby bok choy (4 to 5 oz. Each)
• 1/3 cup nonfat sour cream
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped shallots
• 2 tablespoons drained capers
• Salt and pepper

Directions

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.

Meanwhile, scrub or peel potatoes. When broth is boiling, add potatoes. Cover, return to a boil, reduce heat, and simmer for 5 minutes.

As potatoes cook, peel carrots. Cut bok choy in half lengthwise; rinse well.

Add carrots to pan and arrange chicken in a single layer on vegetables. Cover and cook over medium heat for 10 minutes. Lay bok choy on chicken; cover and simmer until chicken is white in center of thickest part (cut to test), about 5 minutes longer.

In a small bowl, mix sour cream, mustard, shallots, and capers.

With a slotted spoon, transfer equal portions of chicken and vegetables to wide soup bowls. Ladle hot broth equally into bowls and add sour cream sauce, salt, and pepper to taste.