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Categories:Viewed: 58 - Published at: 6 years ago
Ingredients
- 23 pound potatoes cubed
- 2 each scallions, spring or green onions sliced
- 2 each chicken breast halves, boneless, skinless
- 1 each garlic cloves
- 2 teaspoons dijon mustard
- 1 teaspoon tarragon leaves
- 13 cup white wine dry
- 2 tablespoons sour cream, light
Method
- 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.
