1 1/3 (4 med.) potatoes, cut into 1/4” slices
1 lb. boned & skinned chicken breasts, cut into 1/2” slices
2 T. vegetable oil
1/4 c. prepared honey Dijon barbeque sauce
1 tsp. dried tarragon
Place potatoes in shallow 1 1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting 1 corner. Microwave on HIGH 8 to 10 minutes, until just tender. While potatoes cook, in large non-stick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add barbeque sauce and tarragon; toss until heated through. Makes 4 servings.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Tomato and Red Onion Salad, Cheesecake.
Nutritional Information Per Serving: 270 calories, 9 gm fat, 45 mg cholesterol, 180 mg sodium, 27 gm carbohydrate, 3 gm fiber, 20 gm protein.