Chicken pot-au-feu

Olive-oil cooking spray
8 fingerling potatoes, or 2 yellow-fleshed (Yukon gold) potatoes, cut into 1-inch strips
Salt and black pepper
4 (4-ounce) skinless, boneless chicken breast halves (or skinless pheasant or duck breast
1 leek, halved lengthwise and cut into 1/2-inch-thick slices
12 baby carrots
1 cup sliced cremini mushrooms (or fresh, pre-sliced button mushrooms)
1 tspn minced garlic
1 tspn fines herbes
1/2 cup dry white wine
2 cups reduced-sodium, fat-free chicken broth
2 cups chopped Swiss chard

1. Preheat oven to 425 F. Spray potatoes with cooking spray; season with salt and pepper. Transfer potatoes to a baking sheet and roast 12 minutes, until soft to the touch.
2. Meanwhile, salt and pepper both sides of chicken. Spray a large nonstick skillet with cooking spray and set over high heat. Add chicken to hot pan and sear 1 minute per side, until golden brown. Add leek, carrots, mushrooms, garlic and herbs; cook 1 minute to sear vegetables. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer 5 minutes. Add Swiss chard to one side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted.
3. To serve, place chard in the bottom of 4 shallow bowls. Slice chicken crosswise into 5 pieces each and arrange atop chard. Arrange potatoes and remaining vegetables around chicken and ladle remaining broth over the top.