Categories: Dinner - chicken

Ingredients

• 1 1/3 lb potatoes (4 med.)
• 4 scallions (green onions), sliced
• 4 skinless, boneless chicken breast halves, about 4 oz each
• salt and pepper to taste
• 2 garlic cloves, minced
• 2/3 c. dry white wine or chicken broth
• 1 TBSP Dijon mustard
• 2 tsp chopped fresh tarragon or 1/2 tsp dried tarragon leaves
• 1/4 c light sour cream

Directions

1. pierce potatoes several time with fork; microwave on high 10 min. – cut into 1/2 in. cubes

2. spray 12 in. skillet with nonstick spray. Add potatoes and scallions

3. cook over med. heat, tossing occasionally adn adding more spray to keep mixture from sticking, until lightly browned – about 10 min.

4. Push potatoes to one side of skillet to allow room for chicken; add chicken

5. cook, turning occasionally, until potatoes are tender and chicken juices un clear – about 15 min

6. season with salt and pepper – transfer to platter – keep warm

7. add garlic to skillet; cook, stirring 1 min.

8. add wine, mustard, and tarragon; cook until reduced by half

9. remove from heat; whisk in sour cream- season with additional salt and pepper

10. pour over chicken and potatoes; toss lightly

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