Instructions: Scrub potatoes and pierce with a fork. Place in a microwave-safe dish; microwave on high for 10 minutes. Cool for 2 minutes; cut into 1/2-inch cubes. Spray a large nonstick skillet with nonstick cooking spray; add potatoes and onions and place over medium heat.

Cook for 10 minutes, stirring occasionally, and adding more cooking spray as necessary. Push potatoes to one side of the skillet; add chicken. Cook for about 15 minutes, or until potatoes are tender and chicken juices run clear, tossing potatoes occasionally. Season with salt and pepper. Remove to a serving platter; keep warm.

Add garlic to skillet; cook for 1 minute, stirring often. Stir in broth
or wine, mustard and tarragon; increase heat to high. Cook for 3 minutes, or until reduced by half. Remove from heat; whisk in sour cream and season with salt and pepper. Pour over chicken and potatoes.

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