2/3 lb (2 medium) potatoes

           -- cut into 1/2-inch cubes
      2    Green onions; sliced

      2    Chicken breast halves

           -- boned and skinned
           -- (about 4 ounces each)
           Salt and pepper, to taste
      1    Garlic clove; minced

      2 ts Dijon-style mustard

      1 ts Chopped fresh tarragon; OR

    1/2 ts -Dried tarragon

    1/3 c  Dry white wine

           -OR- chicken broth
      2 tb 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
  Nutritional Information Per Serving:  250 calories; 3 g fat; 50 mg
  cholesterol; 130 mg sodium; 27 g carbohydrate; 3 g fiber; 21 g
  protein.
  Source: The Potato Board