2/3 lb. (2 med.) potatoes, cut into 1/2″ cubes
2 green onions, sliced
2 (about 4 oz. ea.) boned & skinned chicken breast halves
Salt & pepper, to taste
1 clove garlic, minced
2 tsp. Dijon-style mustard
1 tsp. chopped fresh tarragon, or 1/2 tsp. dried tarragon
1/3 c. dry white wine or chicken broth
2 T. light sour cream
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting 1 corner. Microwave on HIGH 3 minutes. Coat large non-stick skillet with vegetable cooking spray. Add potatoes and onions; push to 1 side and add chicken. Cook over medium heat, tossing potatoes occasionally and turning chicken once, until potatoes are tender and juices run clear when chicken is pierced, about 15 minutes. Season with salt and pepper. Remove chicken and potatoes to platter; keep hot. Add garlic to skillet; mix in mustard, tarragon and wine; cook over high heat 1 minute. Remove from heat; whisk in sour cream. Season with salt and pepper. Pour sauce over chicken. Makes 2 servings.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Spinach and Mushroom Salad, Pears with Blue Cheese.
Nutritional Information Per Serving: 250 calories, 3 gm fat, 50 mg cholesterol, 130 mg sodium, 27 gm carbohydrate, 3 gm fiber, 21 gm protein.