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4 green onions, sliced
4 (four ounces each) boned and skinned chicken breast halves
Salt and pepper, to taste
2 cloves garlic, minced
1 tablespoon Dijon-style mustard
2 teaspoons chopped fresh tarragon, or 1/2 to 1 teaspoon dried tarragon leaves
2/3 cup dry white wine or chicken broth
1/4 cup light sour cream
Piefce potatoes with tines of fork, micro-bake on high 10 minutes. Cool potatoes two minutes, cut into 1/2 inch cubes.
Spray a 12-inch non stick skillet with vegetable cooking spray, add potatoes and onions.
Cook over medium heat for 10 minutes, tossing occasionally, adding more vegetable cooking spray as necessary.
Push potatoes to side of skillet to allow room for chicken.
Add chicken to skillet, cook with potatoes, tossing potatoes occasionally, about 15 minutes until potatoes are tender and chicken juices run clear. Season with salt and pepper.
Remove chicken and potatoes to platter, keep warm.
Add garlic to shdllet, saute stirring one minute. Add mustard, tarragon and wine, cook on high heat until reduced by half. Remove from heat, whisk in sour cream.
Season with salt and pepper. Pour sauce over chicken, serve immediately.
Makes 4 servings.
Nutritional information per seving: 323 calories, 4 g fat; 71 mg cholesterol; 245 mg. sodium, 3 g fiber; 30 g protein
95.9%