Braised chicken and red potatoes in tarragon broth

Ingredients 1-2 teaspoons of olive oil 1/3 cup finely chopped shallots 1 pound boneless and skinless chicken breast, cut into bite-size pieces 2 1/2 cups fat-free chicken broth 1/2 cup of white wine 1/2 teaspoon fresh tarragon, chopped 1/4 teaspoon black pepper, freshly ground 1 pack red potato wedges, cut into bite-size pieces 2 tablespoons fresh parsley, chopped Directions In a large saucepan, heat oil over medium-high heat. Add shallots; sauté for a minute. Put in chicken and continue sautéing for another 2 minutes. Add the broth, wine, tarragon, salt, and pepper; once boiling simmer for 5 minutes while occasionally stirring. Add the potatoes; simmer until potatoes are tender. Remove from heat; stir in parsley and serve.