| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Poultry |
2 |
Servings |
INGREDIENTS
| 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 |
ts |
Chopped fresh tarragon; OR Dried tarragon |
| 1/3 |
c |
Dry white wine OR- chicken broth |
| 2 |
tb |
Light sour cream |
INSTRUCTIONS
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>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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