1 1/2 lbs small new potatoes, well scrubbed
1 can nonfat chicken broth
1/4 cup dry white wine
2 bay leaves
1/2 cup fresh snipped chives
Bring potatoes, broth, and bay leaves to a boil in a large saucepan. Reduce to simmer and cook about 15 minutes or until tender. Remove potatoes to a large bowl with a slotted spoon. Add dry white wine to broth and bring to a low boil. Cook until mixture is reduced to about 1/3 cup (about 10 – 12 minutes). Discard bay leaves, and add potatoes back to pot. Stir until potatoes are heated through, then toss in the chives and salt and pepper to taste.