Categories: Dinner Dish

Ingredients

• 3/4 pound tiny new red potatoes
• 8 ounces pea pods
• 3/4 cup hot water
• 1 Knorr Chicken bouillon cube
• 1/4 cup dry white wine (or increase water)
• 4 teaspoons Grey Poupon Dijon mustard
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon dried tarragon, crushed
• 1/8 teaspoon pepper
• 8 skinless, boneless chicken breast halves (about 1 1/2 pounds), or use tenders.
• Olive oil or spray coating
• Orange slices (optional garnish)

Directions

1. In a large saucepan cook the potatoes, covered, in a small amount of boiling salted water for 20 minutes. Add pea pods and cook for 2 to 4 minutes more or till potatoes are tender and pea pods are crisp-tender.

2. Meanwhile, in small bowl combine the hot water and bouillon. Add the wine, mustard, basil, tarragon, and pepper. Set aside.

3. Rinse chicken and pat dry. Halve each chicken breast half lengthwise. Lightly oil or spray a cold large skillet with olive oil. Heat over medium-high heat. Add the chicken pieces. Cook until the chicken is golden brown on both sides, turning once. (Allow about 2 minutes per side.) Carefully add bouillon mixture to chicken; bring to a boil. Reduce heat. Simmer the mixture, covered, about 5 minutes or till the chicken is no longer pink.

4. Remove half of the chicken; keep warm. (Reserve remaining portion and half the pan juices and chill up to 48 hours or freeze to use for Pasta with Chicken and Artichokes recipe; see below.)

5. If necessary, boil the remaining pan juices, uncovered, till reduced to 1/4 cup (about 1 minute). Divide the chicken among 4 serving plates. Pour pan juices over the chicken. Serve the chicken with the cooked vegetables. Garnish with the sliced orange.

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