Chicken and Potatoes Francais

2/3 pound (2 medium) potatoes, cut into 1/2-inch cubes
2 green onions, sliced
2 (about 4 ounces each) boned and skinned chicken breast halves
Salt and pepper, to taste
1 clove garlic, minced
2 teaspoons Dijon-style mustard
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon
1/3 cup dry white wine or chicken broth
2 tablespoons 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

Makes 2 servings
Source: The Potato Board