Chicken and Potatoes Dijon

By lindybug

Ingredients

• 1 1/3 lbs (4 medium) potatoes
• 4 green onions, sliced
• 4 (4 oz each) boned, skinned chicken breast halves
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 Tbsp Dijon style mustard
• 1 tsp dried tarragon
• 2/3 cup dry white wine or chicken broth
• 1/4 cup light sour cream

Details

Servings 4

Preparation

Step 1

1. Pierce potatoes with tines of fork; micro-bake on high 10 min; cut into 1/2" cubes. Spray a 12" nonstick skillet with vegetable cooking spray; add potatoes and onions and cook over med heat, tossing occasionally, adding more cooking spray as necessary, 10 min.

2. Push potatoes to side of skillet to allow room for chicken. Add chicken to skillet; cook with potatoes, tossing potatoes occasionally, about 15 min, 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 skillet;saute, stirring 1 min. 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.