2/3 lb (2 medium) potatoes
— cut into 1/2-inch cubes 2 Green onions — sliced
2 Chicken breast halves
— boned and skinned — (about 4 ounces each) Salt and pepper, to taste 1 Garlic clove — minced
2 ts Dijon-style mustard
1 t Chopped fresh tarragon — OR
1/2 ts -Dried tarragon
1/3 c Dry white wine
-OR- chicken broth 2 tb Light sour cream
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 3 minutes. Coat large nonstick skillet with vegetable cooking spray. Add potatoes and onions; push to one 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. 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 g fat; 50 mg cholesterol; 130 mg sodium; 27 g carbohydrate; 3 g fiber; 21 g protein. Source: The Potato Board <recipes@potatoes.com>