1/4 C. fat-free, less-sodium chicken broth, divided
1 (3-oz.) package goat cheese, softened
4 (4-oz.) boneless, skinless chicken thighs, halved
1/4 tsp. salt
1/8 tsp. black pepper
1 tsp. butter
2 T. finely chopped onion
2 T. finely chopped celery
2 T. finely chopped carrot
2 T. finely chopped red bell pepper
1 garlic clove, minced
1 1/2 tsp. chopped fresh or 1/2 tsp. dried tarragon
2 C. hot cooked rice

Combine 1 T. chicken broth and cheese in a small bowl, stirring with a whisk until blended. Sprinkle chicken with salt and pepper.Melt butter in a large nonstick skillet over medium-low heat. Add onion, celery, carrot, bell pepper, and garlic; sauté 3 minutes. Add chicken; cook for 2 minutes. Stir in 3 T. broth; cover, reduce heat, and simmer 15 minutes or until chicken is done. Stir in cheese mixture and tarragon until blended. Serve with rice.

Yield: 4 servings
Calories: 319
Fat: 10g
Fiber: .8g