|Boneless skinless chicken breast halves||20 Ounce, cubed (4 pieces, 5 ounce each)|
|Freshly ground pepper||To Taste|
|Olive oil||2 Teaspoon|
|Shallot||1 Large, finely chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Reduced sodium chicken broth||1 1⁄4 Cup (20 tbs)|
|Red potatoes||1 Pound, halved|
|Carrot||1 Medium, thinly sliced|
|Minced fresh thyme/1/4 teaspoon dried thyme leaves||1⁄2 Teaspoon, minced|
|Minced fresh rosemary/1/4 teaspoon dried rosemary||1⁄2 Teaspoon|
|All purpose flour||1 Teaspoon|
1. Sprinkle the chicken all over with the salt and pepper. Heat a large nonstick skillet over high heat. Swirl in 1 teaspoon of the oil, then add the chicken and cook, turning once, until browned, 2-3 minutes per side.Transfer the chicken to a plate; reduce the heat slightly.
2. Add the remaining 1 teaspoon oil and the shallot; cook 1 minute. Add the wine; cook, scraping up the browned bits from the bottom of the skillet, about 30 seconds. Stir in 1 cup of the broth, the potatoes, carrot, thyme, and rosemary; bring to a boil. Reduce the heat and cook at a low boil, stirring occasionally, until the potatoes are tender, 12-15 minutes.
3. Whisk the flour into the remaining 1/4 cup broth in a small bowl. Stir into the stew; add the chicken and continue cooking until the chicken is cooked through, 1-3 minutes more.