Chicken& Potatoes Francais
Yield
2 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | 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
|
|
| ⅓ | cup |
white wine
dry |
*
|
| 2 | tablespoons |
sour cream, light
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 302.4 | g |
potatoes
cubed |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | each |
garlic cloves
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 5 | ml |
tarragon leaves
|
|
| 79 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
sour cream, light
|
Directions
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.
