Yield: 4 Servings
Measure | Ingredient |
---|---|
1⅓ pounds | (4 medium) potatoes cut into 1/4-inch slices |
1 pounds | Chicken breasts (boneless and skinless) cut into 1/2-inch slices |
2 tablespoons | Vegetable oil |
¼ cup | Honey-Dijon barbecue sauce (prepared) |
1 teaspoon | Dried tarragon |
Place potatoes in shallow 1½- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add barbecue sauce and tarragon; toss until heated through.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Tomato and Red Onion Salad, Cheesecake Nutritional Information Per Serving: 270 calories; 9 g fat; 45 mg cholesterol; 180 mg sodium; 27 g carbohydrate; 3 g fiber; 20 g protein.
Source: The Potato Board <recipes@...>