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potato fingerling

One-Pan Potatoes and Chicken Dijon

4 medium potatoes, cut into 1/4 inch cubes & microwaved 8 to 10 minutes until tender
1 lb. boned and skinned chicken breasts, sliced ½ inch thick
2 Tbsp. vegetable oil
1/4 cup prepared honey-Dijon barbeque sauce
1 tsp. Dried tarragon

While potatoes cook, in a large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add barbeque sauce and taragon toss until heated through.

Time: 20 minutes, Servings: 4, Per Serving: 270 cal., 9 g fat, 45 mg cholesterol, 180 mg sodium, 27 g carbohydrate, 20 g protein.