Braised Chicken With Red Potatoes And Tarragon Broth

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2 teaspoons olive oil

1/3 cup finely chopped shallots (about 2 small)

1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces

2 1/2 cups fat-free, less-sodium chicken broth

1/2 cup dry white wine

1 teaspoon chopped fresh tarragon

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (12-ounce) package red potato wedges (such as Simply Potatoes), cut into 1/2-inch pieces

2 tablespoons chopped fresh flat-leaf parsley

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