No fat, but lots of taste. A little wine, a little mustard, some herbs, and no added fat make this lightly sauced chicken main dish taste as delicious as it is good for you.

1/2 lb. tiny new red skinned potatoes
4 oz. fresh or frozen pea pods, thawed
1/3 c. hot water
1/2 tsp. instant chicken bouillon granules
2 tbsp. dry white wine
2 tsp. Dijon-style mustard
1/4 tsp. dried basil, crushed
1/8 tsp. dried tarragon, crushed
Dash pepper
4 med. skinless, boneless chicken breast halves (about 3/4 lb. total)
Non-stick spray coating

In a medium saucepan cook potatoes, covered, in a small amount of boiling salted water for 20 minutes. Add pea pods and cook for 2 to 4 minutes more or until potatoes are tender and pea pods are crisp tender.

Meanwhile, in a small bowl combine 1/3 cup hot water and bouillon granules. Add wine, mustard, basil, tarragon and pepper. Set aside.

Rinse chicken and pat dry. Halve each chicken breast half lengthwise. Spray a cold large skillet with non-stick coating. Heat skillet over medium-high heat. Add chicken pieces. Cook chicken about 4 minutes or until golden brown, turning once. Remove from heat.

Carefully add bouillon mixture to the chicken; bring to boiling. Reduce heat. Simmer, covered about 5 minutes or until chicken is no longer pink.

Divide chicken among four serving plates. Gently boil pan juices, uncovered, about 1 minute or until reduced to 1/4 cup. Pour pan juices over chicken. Serve with cooked potatoes and pea pods.