1 tbsp. plus 1 tsp. reduced calorie tub butter
Four 3 oz. skinless boneless chicken thighs
10 oz. red potatoes, scrubbed and cubed
1/2 c. low sodium chicken broth
1 oz. (2 tbsp.) dry white wine or increase broth by 2 tablespoons
2 tbsp. fresh lemon juice
1/2 tsp. crushed dried rosemary
1/4 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 tbsp. cornstarch

Place butter in 8 inch baking dish. Microwave on high 20 seconds, until melted. Arrange chicken thighs around outside edges of dish; place potatoes in center. With vented cover, microwave on high 3 minutes.

Meanwhile, in small bowl, combine broth, wine, lemon juice, rosemary, thyme, salt and pepper; pour over chicken and stir. Cover and microwave on high 6 to 8 minutes longer, or until chicken is cooked through. Let stand, covered, 5 minutes. With slotted spoon, remove chicken and potatoes to serving platter; cover and keep warm.

Dissolve cornstarch in 1 tablespoon water. Stir cornstarch into cooking liquid. Cover and microwave high 2 minutes, stirring once until thickened. Spoon sauce over chicken. Serves 4.