Tender-Crisp Spring Braise

For a fresh spin on the classic meat-and-potatoes dinner try this quick braise featuring asparagus, new potatoes, mushrooms, carrots, and a couple of chicken thighs for flavor.

Makes: 4 servings
Start to Finish: 50 minutes

Ingredients
3 Tbsp. olive oil
8 oz. new potatoes, cut into 1/2-inch thick slices
4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
4 cups mushrooms, halved (12 oz.)
1 large onion, cut in thin wedges
3 cloves garlic, peeled and sliced
1 lb. asparagus, trimmed and cut in 1-1/2-inch pieces
2 skinless, boneless chicken thighs, cut into strips
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup reduced-sodium chicken broth
1 Tbsp. snipped fresh tarragon

Directions
1. In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper. Makes 4 servings.

Nutrition Facts
Servings Per Recipe 4 servings Calories266, Total Fat (g)12, Saturated Fat (g)2, Monounsaturated Fat (g)8, Polyunsaturated Fat (g)2, Cholesterol (mg)29, Sodium (mg)483, Carbohydrate (g)28, Total Sugar (g)9, Fiber (g)7, Protein (g)15, Vitamin C (DV%)47, Calcium (DV%)8, Iron (DV%)23, Percent Daily Values are based on a 2,000 calorie diet